Honey-Thyme Haloumi & Garlicky Root Veggies
with Almonds & Dill-Parsley Mayo
If you're looking for a new veggie dinner, then look no further than this bowl of herby roast veggies and sweet honey glazed haloumi. Along with a medley of colourful veggies, roasted in our fragrant garlic and herb seasoning, this is the one to watch.
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
½
Onion
2
potato
1
beetroot
1 sachet
Garlic & Herb Seasoning
1 packet
peeled pumpkin pieces
1 packet
flaked almonds
(Contains Almond; )
1 packet
haloumi/grill cheese
(Contains Milk; )
1 packet
baby leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
thyme
Not included in your delivery
olive oil
1 tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice onion (see ingredients) into wedges. Cut potato into bite-sized chunks. Cut beetroot into small chunks. • Place onion, potato and beetroot 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 15 minutes of cook time, add peeled pumpkin pieces to the tray and roast until tender. • In the last 5 minutes, add flaked almonds to one side of the tray and roast until golden.
• While the veggies are roasting, cut haloumi into 1cm-thick slices. Pick thyme leaves.
• 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 thyme, then cook until fragrant and sticky, 1 minute. Remove pan from heat.
• When veggies are done, add baby 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-thyme haloumi. • Dollop over dill & parsley mayonnaise sprinkle with almonds to serve. Enjoy!