HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Mustard Crumbed Haloumi
Sweet Mustard Crumbed Haloumi

Sweet Mustard Crumbed Haloumi

with Roast Veggie Toss & Creamy Pesto

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Take a veggie toss to new heights with naturally sweet roasted veg and a drizzle of our creamy pesto dressing. Top it with sweet mustard-spiced haloumi, complete with a golden crumb, and you have yourself a recipe that will be requested on the regular!

Allergens:MilkGlutenEggTree Nuts

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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red onion

1 bag

peeled & chopped pumpkin

1 packet



1 sachet

sweet mustard spice blend

(May be present Gluten, Sulphites)

1 packet

panko breadcrumbs


1 bag

spinach & rocket mix

1 packet


(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 packet

creamy pesto dressing

(ContainsMilk, Egg, Tree Nuts)

Not included in your delivery


olive oil

1 tbs

plain flour





1 tsp


1 drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3566 kJ
Fat51.5 g
of which saturates18.1 g
Carbohydrate57.4 g
of which sugars28.1 g
Protein34.7 g
Sodium1518 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot into small cubes. Cut the red onion into thick wedges.


Place the beetroot, onion and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

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


While the veggies are roasting, cut the haloumi into 1cm-thick slices. In a shallow bowl, combine the plain flour, sweet mustard spice blend and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the haloumi slices into the flour mixture, then into the egg, and finally in the panko breadcrumbs. Set aside on a plate.


When the veggies have 5 minutes remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Cook the haloumi until golden brown, 1-2 minutes each side. Transfer to a plate lined with paper towel.


In a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Add the roasted veggies and the spinach & rocket mix. Toss to combine. Season to taste.


Divide the roast veggie toss between bowls. Top with the sweet mustard crumbed haloumi. Sprinkle with the pepitas and drizzle with the creamy pesto dressing to serve.