Sweet & Sticky Glazed Haloumi
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Sweet & Sticky Glazed Haloumi

Sweet & Sticky Glazed Haloumi

with Roast Veggie Toss, Almonds & Greek-Style Yoghurt

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

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

2

potatoes

1

carrot

1

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, Peanut, 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

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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

Instructions

1
1

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

2
2

• 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.

3
3

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

4
4

• 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.

5
5

• 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.

6
6

• 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!