Smokey Crumbed Haloumi
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Smokey Crumbed Haloumi

Smokey Crumbed Haloumi

with Roast Veggie Toss & Creamy Pesto

Take a veggie toss to new heights with naturally sweet roasted veg and a drizzle of our creamy pesto dressing. Top it with sweet mustard-spiced haloumi, complete with a golden crumb, and you have yourself a recipe that will be requested on the regular!

Tags:
Climate Superstar
Veggie
Allergens:
Milk
Gluten
Wheat
Egg
Walnut

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.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount
beetroot

1

beetroot

brown onion

1

brown onion

sweet potato

2

sweet potato

haloumi

1 packet

haloumi

(Contains Milk;)

panko breadcrumbs

1 packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

salad leaves

1 bag

salad leaves

pepitas

1 packet

pepitas

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

creamy pesto dressing

1 packet

creamy pesto dressing

(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

Nan's special seasoning

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

1

olive oil

plain flour

1 tbs

plain flour

(Contains Gluten, Wheat;)

egg

1

egg

(Contains Egg;)

honey

1 tsp

honey

balsamic vinegar

1 drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)3799 kJ
Fat53.1 g
of which saturates18.5 g
Carbohydrate72 g
of which sugars30.1 g
Protein35 g
Sodium1707 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Non-Stick Pan

Cooking Steps

1
1

• Preheat the oven to 240°C/220°C fan-forced. • Cut beetroot into small cubes. Cut brown onion into thick wedges. Cut sweet potato into bite sized chunks. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.

2
2

• Place beetroot, onion and sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

3
3

• While the veggies are roasting, in a shallow bowl, combine the plain flour, Nan's special seasoning and a good pinch of pepper. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Drain haloumi and pat dry. Dip haloumi slices into the flour mixture, then into the egg, and finally in the panko breadcrumbs. Set aside.

4
4

• When the veggies have 5 minutes remaining, heat a drizzle of olive oil in a medium frying pan over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate lined with paper towel.

5
5

• In a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Add the roasted veggies and salad leaves. Toss to combine. Season to taste.

6
6

• Divide the roast veggie toss between bowls. • Top with smokey crumbed haloumi. • Sprinkle with pepitas and drizzle with creamy pesto dressing to serve. Enjoy!