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!
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.
1
beetroot
1
brown onion
2
sweet potato
1 packet
haloumi
(Contains Milk;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
salad leaves
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 sachet
Nan's special seasoning
1
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
1 tsp
honey
1 drizzle
balsamic vinegar
• 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.
• 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.
• 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.
• 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.
• 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.
• Divide the roast veggie toss between bowls. • Top with smokey crumbed haloumi. • Sprinkle with pepitas and drizzle with creamy pesto dressing to serve. Enjoy!