Double Haloumi & Chermoula Roasted Veg Bowl

Name: Double Haloumi & Chermoula Roasted Veg Bowl with Babaganoush & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 packet Haloumi; 1 Sweet Potato; 1 Carrot; 1 Zucchini; 1 Beetroot; 1 sachet Chermoula Spice Blend; 1 tsp honey; 1 packet baby spinach leaves; drizzle vinegar (balsamic or white wine); 1 packet babaganoush; 1 packet Greek-style yoghurt; 1 packet flaked almonds

with Babaganoush & Yoghurt

Get up to $200 off!

Bring this veggie-loaded bowl brimming with colour and texture to your table tonight! Squeaky haloumi pairs perfectly with a tender, delicately spiced roast veggie toss. Slather your bowl with our rich and smokey babaganoush - the ideal accompaniment to this unforgettable dinner delight!

Tags:

Veggie

Allergens:

Milk

•Eggs

•Almond

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 packet

Haloumi

(Contains: Milk;)

Sweet Potato

Carrot

Zucchini

Beetroot

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

baby spinach leaves

1 packet

babaganoush

(Contains: Eggs; May be present: Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Walnut, Macadamia, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio.)

Not included in your delivery

olive oil

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3839 kJ

Calories918 kcal

Fat61.3 g

of which saturates31.8 g

Carbohydrate37.8 g

of which sugars26.7 g

Dietary Fibre12.9 g

Protein44.9 g

Sodium3071 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Place haloumi in a medium bowl and cover with water to soak.

• Cut sweet potato into bite-sized chunks. • Cut carrot and zucchini into rounds. • Cut beetroot into 1cm chunks.

• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and a pinch of salt, and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is getting crowded, divide the veggies between two trays.

• When veggies have 5 minutes remaining, drain haloumi and pat dry, then cut into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Remove from heat, drizzle over the honey and turn haloumi to coat.

• Once veggies have cooled, add baby spinach leaves and a drizzle of vinegar to the tray. • Gently toss to combine. Season to taste.

• Spread babaganoush on the base of the serving bowls. • Top with chermoula roast veggies and haloumi. • Drizzle over Greek-style yoghurt and sprinkle with flaked almonds to garnish. Enjoy!