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HelloFresh
Chargrilled Vegetables & Haloumi Stack

Chargrilled Vegetables & Haloumi Stack

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3.2 / 4 Ratingout of 206 ratings
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You won’t believe how cheffy this lightning fast weeknight number turns out. Let the smells of the Mediterranean fill your kitchen as you give yourself over to sweet smoky capsicum, creamy eggplant and that most magical and delicious of cheeses, the salty Cypriot haloumi.

Tags:Gluten freeVeggieHigh ProteinVeggie
Allergens:Milk
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1

eggplant

1

zucchini

1

red capsicum

1 block

haloumi

(ContainsMilk)

2 clove

garlic

1 tub

yoghurt

(ContainsMilk)

1 tbs

dill

½

lemon

70 g

mixed salad

Not included in your delivery

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2600 kJ
Fat47.7 g
of which saturates23.1 g
Carbohydrate14.5 g
of which sugars14.1 g
Protein32.2 g
Sodium1530 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Zester
Small Bowl
Baking Tray
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 200°C/180°C fan-forced.

Slice the eggplantSlice the zucchini
Slice the eggplantSlice the zucchini
2

To prepare the ingredients, cut the eggplant into 1 cm thick rounds, the zucchini into 5 mm think ribbons, and the haloumi into 5 mm thick slices. Quarter the capsicum and remove the seeds. Peel and crush the garlic, and chop the dill. Zest and juice the lemon.

3

Lay the eggplant, zucchini and capsicum slices across two oven trays. In a small bowl mix together the olive oil and garlic and brush over the vegetable slices. Cook in the oven for 30-35 minutes or until the vegetables are tender and golden.

4

Combine the yoghurt, dill, and lemon juice and zest in a small bowl, then season with some salt and pepper.

5

When the vegetables have about 5 minutes left to cook, heat a large frying pan over a medium-high heat. Lightly grease with a little olive oil and then add the haloumi slices. Cook for 1-2 minutes on each side or until golden.

6

Stack the vegetables and haloumi between plates and top with the yoghurt dressing. Serve with the mixed salad leaves and drizzle with a little olive oil and vinegar if you like.