Easy Honey Sesame Haloumi
with Roast Veggie Toss & Walnuts
When you pair salty and squeaky haloumi with sweet and sticky honey, the result is pretty magical - and even more so when you add a sprinkle of nutty sesame seeds and brightly flavoured parsley. Serve over a hearty roast veggie toss, and complete the dish with walnuts for some buttery flavour and crunch.
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
potatoes
1
carrot
1
beetroot
1
brown onion
1 sachet
garlic & herb seasoning
1 packet
haloumi
(Contains Milk;)
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
1 tbs
honey
1 tsp
red wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and beetroot into bite-sized chunks. • Slice brown onion into thin wedges. • Spread potato, carrot and beetroot over a large microwave-safe plate. Cover with a damp paper towel. Microwave veggies on high, 3 minutes. • Drain, then place veggies and onion on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays.
• Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Roughly chop walnuts. • When veggies have 5 minutes remaining, drain haloumi. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add the honey and mixed sesame seeds and cook, turning haloumi, until fragrant and coated, 1 minute.
• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of the white wine vinegar and olive oil. • Gently toss to combine.
• Divide roast veggie toss between bowls. • Top with honey sesame haloumi. • Sprinkle with walnuts and dollop with dill & parsley mayonnaise to serve. Enjoy!