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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!

Tags:Veggie
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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

beetroot

1

red onion

1 bag

peeled & chopped pumpkin

1 packet

haloumi

(ContainsMilk)

1 sachet

sweet mustard spice blend

(May be present Gluten, Sulphites)

1 packet

panko breadcrumbs

(ContainsGluten)

1 bag

spinach & rocket mix

1 packet

pepitas

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

1 packet

creamy pesto dressing

(ContainsMilk, Egg, Tree Nuts)

Not included in your delivery

1

olive oil

1 tbs

plain flour

(ContainsGluten)

1

egg

(ContainsEgg)

1 tsp

honey

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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

2

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.

3

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.

4

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.

5

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.

6

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.