Sweet & Sticky Glazed Haloumi
with Roast Veggie Toss, 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
2
potatoes
1
carrot
1
beetroot
1 sachet
garlic & herb seasoning
1 packet
haloumi
(Contains Milk;)
2 clove
garlic
1 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
1 tbs
honey
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut beetroot into bite-sized 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.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, cut haloumi into 1cm-thick slices. • Place in a medium bowl and cover with water. • Finely chop garlic.
• When the veggies have 5 minutes remaining, drain haloumi and pat dry. In a large frying pan heat a drizzle of olive oil over medium-high. • Cook haloumi until golden brown, 1-2 minutes each side. • Reduce pan to medium heat. In the last minute of cook time, add garlic, the honey 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 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. Enjoy!