Honey Haloumi & Chermoula Veggie Toss
with Garlic Aioli
We're in our light and bright era so only a salad will do. Serve this vegetarian protein on a bed of garlicky veggies and mixed salad leaves. Drizzle with garlic aioli for the final 'pièce de réisistance'.
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
Haloumi
(Contains Milk;)
1
Sweet Potato
1
Carrot
1
Zucchini
1
Beetroot
1
Brown Onion
1
Chermoula Spice Blend
(Contains Sulphites;)
1
Mixed Salad Leaves
1
Garlic Aioli
(Contains Egg;)
Not included in your delivery
olive oil
honey
white wine vinegar
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • To a medium bowl, add haloumi and cover with water to soak. • Thinly slice carrot and zucchini into rounds. • Cut sweet potato and beetroot into small chunks. • Cut brown onion into thick wedges.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is getting crowded, divide the veggies between two trays.
• When the veggies have 5 minutes remaining, drain and cut haloumi into 1cm-thick slices. • 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. • In the last minute of cook time, add the honey, turning haloumi to coat. • To tray with roasted veggies, add mixed salad leaves and a drizzle of white wine vinegar. Gently toss to combine. Season to taste with salt and pepper.
• Divide roast veggie salad between bowls. • Top with haloumi. • Drizzle over garlic aioli to serve. Enjoy!