Sticky Haloumi & Root Veggie Medley
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Sticky Haloumi & Root Veggie Medley

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.

Tags:
Veggie
Climate Superstar
Allergens:
Almond
Milk
Egg
Soy

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

Total Time35 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

½

Onion

2

potato

1

beetroot

1 sachet

Garlic & Herb Seasoning

1 packet

peeled pumpkin pieces

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

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

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Nutrition Values

Energy (kJ)3399 kJ
Calories812 kcal
Fat46.6 g
of which saturates18.9 g
Carbohydrate65.8 g
of which sugars36.4 g
Dietary Fibre12.1 g
Protein33.7 g
Sodium1634 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• 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.

2
2

• While the veggies are roasting, cut haloumi into 1cm-thick slices. • Pick thyme leaves.

3
3

• 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.

4
4

• 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!