Honey-Glazed Haloumi
with Roast Veggie Toss, Almonds & Garlic Yoghurt
Is there anything better than honey-spiked haloumi, hot off the pan? How about honey-spiked haloumi on a bed of all the best roast veggies, topped with roast almonds for crunch and a quick garlic yoghurt for a touch of tang.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 portion
cauliflower
1
carrot
1
zucchini
1 sachet
garlic & herb seasoning
2 clove
garlic
1 packet
haloumi
(Contains Milk;)
1 bag
mixed leaves
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
½ tbs
honey
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat oven to 240°C/220°C fan-forced. Cut cauliflower and carrot into bite-sized chunks. Thickly slice zucchini into half-moons.
Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While veggies are roasting, finely chop garlic. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic, stirring, until fragrant, 1 minute. Transfer to a small bowl, then stir in the Greek-style yoghurt. Season to taste. Set aside.
When veggies have 5 minutes remaining, cut haloumi into 2cm-thick slices. Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. Add the honey, turning haloumi to coat. Remove from heat.
To the roast veggie tray, add mixed leaves and a drizzle of balsamic vinegar. Gently toss to combine. Season to taste.
Divide roast veggie toss between plates. Top with honey-glazed haloumi. Sprinkle with roasted almonds. Serve with a dollop of garlic yoghurt.
TIP: Roughly chop the almonds, if preferred.