Honey-Thyme Haloumi & Roast Pumpkin
with Roast Veggie Toss & Creamy Pesto Dressing
Tossing everything together is a lot of fun and allows for all the flavours to melt into each other. For example, this roasted pumpkin sprinkled in Nan’s special seasoning combines with herby veggies to form the ultimate combo. The salty haloumi balances out the veggies perfectly. An easy win for a weeknight dinner
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
1
potato
1
carrot
1 sachet
Garlic & Herb Seasoning
1 packet
peeled pumpkin pieces
1 sachet
Nan's Special Seasoning
1 packet
flaked almonds
(Contains Almond; )
1 packet
thyme
1 packet
haloumi/grill cheese
(Contains Milk; )
1 packet
baby leaves
1 packet
creamy pesto dressing
(Contains Soy; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice onion (see ingredients) into wedges. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Place peeled pumpkin pieces on a second lined oven tray. Sprinkle over Nan's special seasoning, season with salt, drizzle with olive oil and toss to coat. • Roast both trays until veggies are tender, 20-25 minutes. • In the last 5 minutes, add flaked almonds to the side of one of the trays and roast until golden.
• While veggies are roasting, cut haloumi into 1cm slices. • Pick thyme leaves.
• When veggies have 5 minutes remaining, heat a large frying pan 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 sticky, 1 minute. Remove pan from heat.
• When the tray of chopped veggies are done, add baby leaves and a drizzle of balsamic vinegar and olive oil. Season and toss to coat. • Divide roast veggie toss between bowls. • Top with roasted pumpkin and honey-thyme haloumi. • Dollop over creamy pesto dressing and sprinkle over almonds to serve. Enjoy!