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Haloumi & Dukkah Roast Veggie Bowl
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Haloumi & Dukkah Roast Veggie Bowl

Haloumi & Dukkah Roast Veggie Bowl

with Yoghurt Dressing

Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted vegetables tossed with dukkah, while a tangy yoghurt dressing and roasted almonds finish it off.

Allergens:
Milk
Sesame
Almond

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 Time45 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit

sweet potato

1 unit

beetroot

1 unit

red onion

1 block

haloumi

(Contains Milk;)

1 sachet

dukkah

(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

2 clove

garlic

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

1 bag

spinach & rocket mix

1 packet

Greek-style yoghurt

(Contains Milk;)

1 unit

zucchini

Not included in your delivery

olive oil

1 tsp

vinegar (white wine or red wine)

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3080 kcal
Fat39.9 g
of which saturates18.5 g
Carbohydrate49.1 g
of which sugars26.5 g
Dietary Fibre0 g
Protein38.1 g
Cholesterol0 mg
Sodium1840 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Medium Non-Stick Pan

Instructions

soak haloumi
1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the zucchini into 2cm half-moons. Cut the beetroot (unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Roughly chop the roasted almonds. Cut the haloumi into 1cm-thick slices. Place the haloumi in a small bowl of cold water and leave to soak.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

TIP: Soaking the haloumi helps mellow out the saltiness!

Roast the veggies
2

Place the sweet potato, zucchini, beetroot, onion, dukkah and a drizzle of olive oil on an oven tray lined with baking paper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

make garlic yoghurt
3

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium frying pan, heat olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a second small bowl and allow to cool for 5 minutes. Add the Greek yoghurt and whisk to combine. Season to taste with salt and pepper. Set aside.

cook haloumi
4

When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Drain the haloumi and pat dry with paper towel. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side.

make salad
5

In a medium bowl, add the olive oil (2 tsp for 2 people / 1 tbs for 4 people) and vinegar. Season with salt and pepper and mix well. Add the spinach & rocket mix and toss to combine.

Serve up
6

Divide the salad between plates and top with the roasted vegetables and haloumi. Spoon over the garlic yoghurt and sprinkle with the chopped roasted almonds.