Honey Glazed Haloumi & Roast Veggie Toss
with Roasted 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.
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
1 packet
haloumi
(Contains Milk;)
2
sweet potato
1
carrot
1
beetroot
2 clove
garlic
½
lemon
1 sachet
garlic & herb seasoning
pinch
chilli flakes
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
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. • 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. 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. In the last minute of cook time, add garlic, the water, the honey, a pinch of lemon zest and chilli flakes (if using!) and turn haloumi to coat, until fragrant, 1-2 minutes.
• To the tray with the roasted veggies, add baby spinach leaves, a squeeze of lemon juice and a drizzle of the 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!