Greek-Style Sesame Haloumi & Roast Veggies
with Honey & Oregano
Enjoy the delights of the Mediterranean with this dazzling salad, featuring haloumi crusted with oregano, then coated in sticky honey, plus a hearty addition of herby roasted veggies. Once people get a whiff of this herby wonder, it’s a scramble for the biggest bowl available.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. 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
1
white turnip
1
capsicum
1
Onion
1 portion
cauliflower
1 sachet
Garlic & Herb Seasoning
1 packet
haloumi/grill cheese
(Contains Milk; )
1 sachet
sesame seeds
(Contains Sesame; )
½ sachet
dried oregano
1 bag
baby spinach leaves
1 packet
Balsamic & Olive Oil Dressing
½ bag
mint
Not included in your delivery
olive oil
1 tbs
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut turnip and capsicum into bite-sized chunks. Slice onion into wedges. Chop cauliflower (including stalk!) into small florets. • Spread cauliflower, turnip, capsicum and onion over two lined oven trays. • Add garlic & herb seasoning, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
TIP: Cut the veggies to size so they cook in time.
• While the veggies are roasting. Cut haloumi into 1cm slices. • Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. • Add the honey, oregano (see ingredients) and toasted sesame seeds to the pan, gently turning haloumi to coat, 1 minute.
• In a large bowl, combine roasted veggies, salad leaves and balsamic & olive oil dressing. Season to taste. • Divide roasted veggies between plates. Top with Greek-style sesame haloumi. Tear over herbs to serve. Enjoy!