Honey Haloumi & Garlic Cauliflower Toss
with Almonds & Dill-Parsley Mayo
Balance your weekly menu with our wholesome, veggie-filled meat-free marvels. Sweet honey comes together in a glaze for squeaky haloumi that really takes it the next level. Along with a medley of colourful veggies, this is the one to watch.
Unfortunately, this week's pumpkin was in short supply, so we've replaced it with cauliflower. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
Brown Onion
2
potatoes
1
beetroot
1 bag
cauliflower
1 sachet
Garlic & Herb Seasoning
1 packet
flaked almonds
(Contains Almond; )
1 packet
haloumi/grill cheese
(Contains Milk; )
1 bag
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
1
olive oil
1 tsp
honey
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice onion into wedges. Cut potato into bite-sized chunks. Cut beetroot into small chunks. Cut cauliflower into small florets. • Place onion, potato, beetroot and cauliflower on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes, add flaked almonds to one side of the tray and roast until golden. TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, cut haloumi into 1cm-thick slices.
• When the veggies have 5 minutes remaining, heat a large frying over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Add the honey and cook until fragrant and sticky, 1 minute. Remove pan from heat.
• When veggies are done, add baby spinach leaves and a drizzle of balsamic vinegar and olive oil to the tray. Season and toss to coat. • Divide roasted veggie toss between bowls. Top with honey haloumi. • Dollop over dill & parsley mayonnaise. Sprinkle over toasted almonds to serve. Enjoy!