Lemon-Oregano Haloumi & Roast Veggie Toss
with Balsamic Dressing & Yoghurt- Milk
Dig into this vibrant veggie-packed bowl! Watch squeaky haloumi get golden in the pan, while a rainbow of roast veggies crisps up in the oven. Top it all off with a dollop of super creamy yoghurt to really make the herby flavours sing! .*This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
haloumi
(Contains: Milk;)
1
beetroot
1
carrot
1
capsicum
1
red onion
½
lemon
1 clove
garlic
½ sachet
dried oregano
1 packet
Balsamic Vinaigrette Dressing
1 packet
spinach & rocket mix
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
1 tsp
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • To a medium bowl, add haloumi and cover with water to soak. • Cut beetroot into 1cm chunks. Slice carrot into rounds. Cut capsicum into bite-sized chunks. Cut red onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies across two trays!
• When veggies have 5 minutes remaining, zest lemon to get a generous pinch, then cut into wedges. • Finely chop garlic. • In a small bowl, combine garlic, lemon zest, the honey, dried oregano (see ingredients) and a generous squeeze of lemon juice. Season with salt and pepper.
• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat, then add lemon oregano mixture, tossing haloumi to coat.
• To tray with roast veggies, add balsamic vinaigrette dressing and spinach & rocket mix, tossing to combine. • Divide roast veggie toss between bowls. Top with lemon-oregano haloumi and Greek-style yoghurt. • Serve with any remaining lemon wedges. Enjoy!
