Honey-Glazed Haloumi
with Roast Veggie Toss, Almonds & Garlic Yoghurt
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted vegetables tossed with Mumbai-style spices, and there’s a tangy yoghurt dressing and toasted almonds to finish it off.
This recipe is under 650kcal per serving.
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
potato
1
carrot
1
beetroot
1 sachet
garlic & herb seasoning
1 packet
haloumi
(Contains Milk;)
2 clove
garlic
1 bag
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
1 tbs
honey
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut beetroot into small chunks.
• 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. • Meanwhile, cut haloumi into 1cm-thick slices. Place in a medium bowl and cover with water.
TIP: If your oven tray is crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, 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 heatproof bowl, then stir in the Greek-style yoghurt. Season to taste. Set aside.
• 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 heat to medium. Add the honey, turning to coat, until fragrant, 1-2 minutes.
• To the tray with the roasted veggies, add baby spinach leaves 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 honey-glazed haloumi. Sprinkle with almonds. • Serve with a dollop of garlic yoghurt. Enjoy!