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Double Haloumi & Chermoula Roasted Veg Bowl
Double Haloumi & Chermoula Roasted Veg Bowl

Double Haloumi & Chermoula Roasted Veg Bowl

with Babaganoush & Yoghurt

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

1

Sweet Potato

1

Carrot

1

Zucchini

1

Beetroot

1 sachet

Chermoula Spice Blend

1 packet

baby spinach leaves

1 packet

babaganoush

1 packet

Greek-style yoghurt

1 packet

flaked almonds

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

1
1

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

2
2

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

3
3

• 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.

4
4

• 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.

5
5

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

6
6

• 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!

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