Onion Chutney-Glazed Haloumi
with Herby Roasted Veggies, Garlic Yoghurt & Lemon
An onion chutney is truly an all-rounder. It can go with anything, so why not try it with squeaky haloumi? It’s going to blow your mind with the sweet and sticky tastes on top of roast veggie toss. It’s another win for onion chutney!
This recipe is under 650kcal per serving.
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
2
potatoes
1
carrot
1
Brown Onion
1 sachet
Herb & Mushroom Seasoning
½
lemon
2 clove
garlic
1 packet
haloumi/grill cheese
(Contains Milk; )
1 packet
Onion Chutney
(Contains Sulphites; )
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with herb & mushroom seasoning, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, slice lemon into wedges. Finely chop garlic. • Cut haloumi into 1cm-thick slices
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.
• When the veggies have 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add onion chutney, the balsamic vinegar and a splash of water, turning haloumi to coat.
• When the roasted veggies are done, remove tray from oven, then add baby spinach leaves, a generous squeeze of lemon juice and a drizzle of olive oil. • Gently toss to combine.
• Divide herby roasted veggies between plates. • Top with onion chutney-glazed haloumi and drizzle over garlic yoghurt. • Serve with any remaining lemon wedges. Enjoy!