with Spiced Roast Veggies, Almonds & Hollandaise
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted vegetables tossed with Tunisian-style spices, plus there’s toasted almonds to finish it off. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
1
Potato
2
Carrot
1
Brown Onion
1
Flaked almonds
1 packet
Honey
1 tbs
Radish
2
Salad leaves
1 bag
Garlic
2 clove
Tunisian seasoning
1 sachet
Haloumi/grill cheese
1 packet
Hollandaise
1 packet
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Slice carrot into thick rounds. Slice onion into wedges. Finely chop garlic.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over Tunisian seasoning, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing occasionally, until golden, 2-3 minutes. Transfer to a bowl.
• Pat haloumi dry with paper towel, then cut into 2cm chunks. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, turning, until golden brown all over, 1-2 minutes. • Add the honey to the pan and toss haloumi to coat, 1 minute.
• Thinly slice radish. • Transfer roasted veggies to a large bowl and allow to cool slightly. Add radish and salad leaves. Season to taste and gently toss to combine.
• Divide spiced roast veggies between bowls and top with honey-glazed haloumi. • Spoon over Hollandaise. Garnish with toasted almonds to serve. Enjoy!
2765
kJ
Energy (kJ)
36.1
g
Fat
15.1
g
of which saturates
54.8
g
Carbohydrate
25.9
g
of which sugars
30.4
g
Protein
1621
mg
Sodium
