Double Honey-Glazed Haloumi & Roast Veggie Salad
with Garlic Aioli & Flaked Almonds
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted vegetables tossed with mild spices, and there’s a tangy aioli and almonds to finish it off.
We’ve replaced the cauliflower in this recipe with beetroot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
beetroot
1
carrot
½
Onion
2 packet
haloumi/grill cheese
(Contains Milk; )
1 sachet
Aussie Spice Blend
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut beetroot into small chunks. Cut carrot into thick rounds. Slice onion (see ingredients) into wedges.
• Divide potato, beetroot, carrot, onion and Aussie spice blend between two lined oven trays. • Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• When the veggies have 5 minutes cook time remaining, cut haloumi into 1cm-thick slices.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, pat haloumi dry with paper towel and cook until golden brown, 1-2 minutes each side (cook in batches for best result). • Return all haloumi to pan, then remove from heat. Add the honey and turn haloumi to coat.
• When the veggies are done, add baby spinach leaves to the tray and gently toss to combine.
• Divide roast veggie salad between plates. Top with honey-glazed haloumi. • Dollop over garlic aioli and sprinkle with flaked almonds to serve. Enjoy!