Greek Herb & Honey-Coated Cheese
with Roasted Veggies
Enjoy the delights of the Mediterranean with this dazzling salad, featuring Greek salad cheese 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.
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
courgette
1
capsicum
1
onion
1 bag
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
1 packet
walnuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
2 block
Greek salad cheese
(Contains Milk; )
1 sachet
sesame seeds
(Contains Sesame; )
1 sachet
dried oregano
1 bag
baby spinach leaves
Not included in your delivery
olive oil
2 tbs
honey
1 tsp
red wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the courgette and capsicum into 2cm chunks. Slice the red onion into 2cm wedges. Divide the peeled & chopped pumpkin, courgette, capsicum and onion between two oven trays lined with baking paper. Add the 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, roughly chop the walnuts. Cut the Greek salad cheese into thirds so you get 3 pieces per person.
Heat a large frying pan over a medium-high heat. Add the walnuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl and set aside.
When the veggies have 5 minutes cook time remaining, return the frying pan to a medium heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Add the honey and dried oregano, stir to combine, then add the cheese. Cook, turning half-way through, until just softened and coated in the honey mixture, 1-2 minutes.
In a large bowl, combine the red wine vinegar and a drizzle of olive oil, then season with salt and pepper. Add the roasted veggies and baby spinach leaves and toss to combine.
Divide the roasted veggies between plates. Top with the Greek herb and honey-coated cheese. Sprinkle over the toasted walnuts.