If you are using a screen reader and are having problems using this website, please call 02 8188 8722 for assistance.Skip to main content
Dukkah Roast Veggies & Haloumi

Dukkah Roast Veggies & Haloumi

with Coriander Chimichurri

Customer Favourite
star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.4 / 4 Ratingout of 287 ratings
Read more

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

sweet potato

1 unit


1 unit

red onion

1 block



1 sachet


(ContainsSesameMay be presentGluten)

1 bunch


1 bunch


1 clove


1 packet

pine nuts

(ContainsTree Nuts)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

½ tsp


¼ tsp


3 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
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
Utensilsarrow down iconarrow down icon
Chopping board
Small Bowl
Baking Paper
Baking Tray
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Get prepped
Get prepped

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!

Roast the veggies
Roast the veggies

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.

Make the chimichurri
Make the chimichurri

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.

Toast the pine nuts
Toast the pine nuts

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.

Cook the haloumi
Cook the haloumi

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.

Serve up
Serve up

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.