Sticky Halloumi & Roast Veggie Salad
with Creamy Pesto Dressing & Almonds
A little salty and squeaky, with a touch of tang, we're big halloumi fans - especially when it's teamed with sweet roasted veggies. Dress the salad with creamy pesto dressing and top with crunchy almonds for the best balance of flavours and textures. Don't forget the herb garnish, it really makes everything sing!
The quantities provided above are averages only.
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
carrot
2
potato
1
white turnip
1
courgette
1 sachet
Classic Roast Seasoning
1 packet
Halloumi
(Contains Milk; )
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Mixed Salad Leaves
1 packet
creamy pesto dressing
(Contains Soy; )
1 packet
parsley
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into thick rounds. • Cut potato, white turnip and courgette into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with classic roast seasoning and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide the veggies between two trays!
• When the veggies have 10 minutes cook time remaining, cut halloumi into bite-sized chunks. • In a small bowl, add cornflour and halloumi and toss to coat. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Shake any excess cornflour off halloumi, then cook halloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey, turning halloumi to coat.
• Meanwhile, combine mixed salad leaves, roasted veggies, creamy pesto dressing and a drizzle of white wine vinegar in a large bowl. Season with salt and pepper.
• Roughly chop parsley. • Divide roast veggie salad between bowls. • Top with sticky halloumi, parsley and toasted almonds to serve. Enjoy!