Crumbed Mumbai Haloumi & Roast Veggie Salad
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Crumbed Mumbai Haloumi & Roast Veggie Salad

Crumbed Mumbai Haloumi & Roast Veggie Salad

with Garlic Yoghurt & Flaked Almonds

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.

Tags:
Veggie
Allergens:
Milk
•Egg
•Gluten
•Wheat
•Almond

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.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

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;)

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3046 kJ
Fat31.9 g
of which saturates16.6 g
Carbohydrate72.3 g
of which sugars33.6 g
Protein36.8 g
Sodium1961 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide roast veggie salad and crumbed Mumbai haloumi strips between plates. • Top with garlic yoghurt dressing and flaked almonds to serve. Enjoy!