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

Double Haloumi & Roasted Veg Bowl

with Babaganoush & Mint Yoghurt

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

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Veggie
Allergens:
Milk
•Egg

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2 packet

haloumi

(Contains Milk;)

1

sweet potato

1

carrot

1

zucchini

1

beetroot

½ packet

mint

1 packet

baby spinach leaves

1 packet

babaganoush

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

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3484 kJ
Calories525 kcal
Fat57.9 g
of which saturates31.4 g
Carbohydrate34.4 g
of which sugars25 g
Dietary Fibre11.1 g
Protein44.3 g
Sodium2181 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick 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. • Thinly slice mint.

3
3

• Place veggies on a lined oven tray. Drizzle with olive oil, add 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. Cook in batches if your pan is getting crowded. 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. • In a small bowl, add mint and Greek-style yoghurt. Sir until combined.

6
6

• Spread babaganoush on the base of the serving bowls. • Top with roast veggies and haloumi. • Drizzle over mint- yoghurt. Enjoy!