Dukkah Roast Veggies & Haloumi

Dukkah Roast Veggies & Haloumi

with Coriander Chimichurri

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Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Slices of flavourful haloumi meet roasted vegetables tossed with dukkah, and there’s a herby, zingy chimichurri sauce and golden pine nuts to finish it off. Get ready to eat the world!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkSesameTree Nuts
Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

2 unit

sweet potato

1 unit

beetroot

1 unit

red onion

1 block

haloumi

(ContainsMilk)

1 sachet

dukkah

(ContainsSesameMay be presentGluten)

1 bunch

coriander

1 bunch

parsley

1 clove

garlic

1 packet

pine nuts

(ContainsTree Nuts)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

½ tsp

sugar

¼ tsp

salt

3 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2820 kJ
Fat41.8 g
of which saturates16.2 g
Carbohydrate42.2 g
of which sugars21.9 g
Protein28.7 g
Sodium1790 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Small Bowl
Baking Paper
Baking Tray
Medium Bowl
Medium Non-Stick Pan
Instructions
Instructions
1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. TIP: Chop the veggies to the correct size so they cook in the allocated time. Cut the haloumi into 1cm slices. Place the haloumi slices into a small bowl of cold water and leave to soak. TIP: Soaking the haloumi helps mellow out the salt!

2

Place the sweet potato, beetroot, red onion, dukkah and a drizzle of olive oil on an oven tray lined with baking paper. Toss to coat and roast for 25-30 minutes, or until tender. TIP: Beetroot is still quite firm, even when cooked through. When it's done it should pierce easily with a fork.

3

While the veggies are roasting, very finely chop the coriander and parsley. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the coriander, parsley, garlic, sugar, the salt, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and 2/3 of the vinegar. TIP: Add the garlic a little at a time to suit your taste. Season with a pinch of pepper and mix well.

4

Heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, tossing, for 3-4 minutes, or until golden. Transfer to a small bowl and set aside.

5

When the veggies have 5 minutes cook time remaining, return the medium frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel. When the oil is hot, cook the haloumi for 2 minutes on each side, or until golden brown. In a medium bowl, combine the olive oil (2 tsp for 2 people / 1 tbs for 4 people) with the remaining vinegar. Season with salt and pepper and mix well. Add the mixed salad leaves and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.

6

Divide the salad between plates and top with dukkah roast veggies and the haloumi. Spoon over the coriander chimichurri and sprinkle with the pine nuts.