Sweet & Sticky Glazed Haloumi

Name: Sweet & Sticky Glazed Haloumi with Roast Veggie Toss, Almonds & Greek-Style Yoghurt
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potatoes; 1 carrot; 1 beetroot; 1 sachet garlic & herb seasoning; 1 packet haloumi; 2 clove garlic; 1 tbs honey; 1 pinch chilli flakes; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet roasted almonds; 1 packet Greek-style yoghurt

with Roast Veggie Toss, Almonds & Greek-Style Yoghurt

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Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted vegetables tossed with herby garlic seasoning, and there’s a tangy yoghurt dressing and toasted almonds to finish it off.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

•Veggie

•Climate Superstar

Allergens:

Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potatoes

carrot

beetroot

1 sachet

garlic & herb seasoning

1 packet

haloumi

(Contains: Milk;)

2 clove

garlic

1 pinch

chilli flakes

1 bag

baby spinach leaves

1 packet

roasted almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 tbs

honey

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2561 kJ

Fat33 g

of which saturates16.1 g

Carbohydrate47.7 g

of which sugars25.1 g

Protein30.8 g

Sodium1572 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut beetroot into bite-sized chunks.

• Place prepped veggies on a lined oven tray. • Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat, then roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, cut haloumi into 1cm-thick slices. • Place in a medium bowl and cover with water. • Finely chop garlic.

• When the veggies have 5 minutes remaining, drain haloumi and pat dry. In a large frying pan heat a drizzle of olive oil over medium-high. • Cook haloumi until golden brown, 1-2 minutes each side. • Reduce pan to medium heat. In the last minute of cook time, add garlic, the honey and chilli flakes (if using) and turn haloumi to coat, until fragrant, 1-2 minutes.

• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of the white wine vinegar. • Gently toss to combine. Season to taste.

• Roughly chop roasted almonds. • Divide roast veggie toss between plates. Top with sweet and sticky haloumi. • Sprinkle with almonds. Serve with a dollop of Greek-style yoghurt. Enjoy!