Honey & Thyme Roasted Fetta
with Warm Sweet Potato & Carrot Crisp Salad
We’re pretty excited about this salad; it’s been given a winter makeover. Forget haloumi, because tonight we’re baking fetta! By the time it’s introduced to honey and thyme, it’s well and truly ready for winter. Yum.
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
200 g
sweet potato
1
carrot
1 bag
green beans
1
Bake-At-Home Sourdough Rolls
(Contains Gluten;)
1 bunch
thyme
1 clove
garlic
1 block
fetta cheese
(Contains Milk;)
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
½ bag
rocket leaves
Not included in your delivery
3 tbs
olive oil
2 tsp
honey
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Peel the sweet potato and carrot into ribbons using a vegetable peeler. Add to a prepared oven tray, toss with 1/3 of the olive oil and season with salt and pepper. Bake for 20 minutes, or until golden and starting to crisp. Stir occasionally, using tongs to separate the vegetable ribbons.
Trim the green beans and cut into quarters. Tear the bake-at-home sourdough baguette into 1 cm chunks. Pick the thyme leaves.
Heat 1/3 of the olive oil in a medium frying pan over a medium-high heat. Add the green beans and sourdough chunks and cook for 5-6 minutes, or until the beans are tender and the sourdough is crisp. Peel the garlic and crush into the pan. Cook for 1 minute, or until fragrant. Season with salt and pepper.
Slice the fetta cheese in half widthways and place on the second prepared oven tray. Bake for 7 minutes, or until lightly golden. Remove from the oven and preheat the grill to high. Add the walnuts to the tray, drizzle the honey over the fetta and walnuts, and sprinkle over the thyme. Grill the fetta and walnuts for 2 minutes, or until golden.
Fetta cheese is a little different to hard cheeses as it doesn’t melt when heated. For delicious results we recommend serving the baked fetta straight from the oven to the table. Use this recipe again as a warm addition to mezze plates prepared at home.
Combine the balsamic vinegar and the remaining olive oil in a medium bowl. Add the rocket leaves, green beans and sourdough chunks and toss to coat in the dressing.
Divide the salad between bowls, sprinkle over the sweet potato and carrot crisps and top with the honey & thyme roasted fetta and walnuts. Enjoy!