Sticky Haloumi & Root Veggie Medley
with Almonds & Dill-Parsley Mayo
Sweet honey comes together in a glaze for squeaky haloumi that really takes it the next level. Add a touch of fragrance with thyme and a herby mayo to make your mouth water. Along with a medley of colourful veggies, 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
thyme
1 packet
baby leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
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, beetroot and peeled pumpkin pieces 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. • 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 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 root veggie medley between bowls. Top with sticky haloumi. Dollop over dill & parsley mayonnaise. Sprinkle over almonds to serve. Enjoy!