Double Sweet & Sticky Glazed Haloumi
with Roast Veggie Toss, Almonds & Greek-Style Yoghurt
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted vegetables tossed with herby garlic seasoning and there’s a tangy yoghurt dressing and toasted almonds to finish it off.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1
carrot
1
beetroot
1 sachet
garlic & herb seasoning
2 packet
haloumi
(Contains Milk;)
2 clove
garlic
½
lemon
pinch
chilli flakes
1 packet
baby spinach leaves
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
2 tbs
water (for the glaze)
1 tbs
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Meanwhile, cut haloumi into 1cm-thick slices. Place haloumi in a medium bowl and cover with water. Set aside. • Cut sweet potato, carrot and beetroot into bite-sized chunks. • Finely chop garlic. • Zest lemon and cut into wedges.
• Place prepped veggies on a lined oven tray. • Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat, then roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When veggies have 5 minutes remaining, drain haloumi and pat dry. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.
• Reduce to medium heat, in the last minute of cook time, add garlic, the water, honey, a pinch of lemon zest and chilli flakes (if using!) and turn haloumi to coat, until fragrant, 1-2 minutes.
TIP: Cook haloumi in batches for best results!
• To the tray with the roasted veggies, add baby spinach leaves, a squeeze of lemon juice and a drizzle of white wine vinegar. • Gently toss to combine. Season to taste.
• Roughly chop roasted almonds. • Divide roast veggie toss between plates. Top with sweet and sticky haloumi. • Sprinkle with almonds. Serve with a dollop of Greek-style yoghurt and any remaining lemon wedges. Enjoy!