A little salty and squeaky, and with a Mumbai spice kick we're big fans of haloumi - especially when it's teamed with naturally sweet roasted veggies. Dress the salad with creamy garlic yoghurt and top with crunchy flaked almonds for the perfect balance of flavours and textures.
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2
sweet potato
1
beetroot
1
zucchini
1
brown onion
2 clove
garlic
1 packet
haloumi
(Contains Milk;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
olive oil
1
egg
(Contains Egg;)
1 drizzle
vinegar (balsamic or white wine)
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato and beetroot into small chunks. Slice zucchini into half-moons. Slice brown onion into wedges. • Place veggies on lined oven tray. Sprinkle over mild north Indian spice blend, season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. Cut haloumi into 1cm thick slices. • In a shallow bowl, place Mumbai spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip haloumi slices into the spice blend, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt and a splash of water and mix to combine. Season to taste.
• Meanwhile, return frying pan to medium-high heat with enough olive oil to coat the base. • Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.
• To roast veggies, add baby spinach leaves to oven tray with a drizzle of red wine vinegar and olive oil. Gently toss to combine. Season.
• Divide roast veggie salad and crumbed Mumbai haloumi strips between plates. • Top with garlic yoghurt dressing and flaked almonds to serve. Enjoy!