Double Chermoula Haloumi & Rainbow Veggie Toss
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Double Chermoula Haloumi & Rainbow Veggie Toss

Double Chermoula Haloumi & Rainbow Veggie Toss

with Garlic Drizzle

A classic and colourful mix of roasted veggies and baby spinach gets a satisfying twist with squeaky haloumi and creamy garlic sauce. It's the perfect recipe for a satisfying low-carb meal!

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

Tags:
Air Fryer Friendly
Veggie
Allergens:
Milk
Egg
Sesame

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 Time10 minutes
DifficultyEasy

Ingredients

Serving amount

2 packet

haloumi

(Contains Milk;)

1

capsicum

1

red onion

1

potato

1 packet

Carrot & Zucchini Mix

1 sachet

chermoula spice blend

1 packet

baby spinach leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

1 packet

mint

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)3294 kJ
Calories787 kcal
Fat49.6 g
of which saturates29.6 g
Carbohydrate33.2 g
of which sugars20.6 g
Dietary Fibre10.9 g
Protein42.8 g
Sodium3014 mg
The average adult daily energy intake is 8700 kJ

Utensils

Air Fryer
Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Place haloumi in a medium bowl and cover with water to soak. • Thinly slice capsicum. Cut red onion and potato into bite-sized pieces. • Set air fryer to 200°C. Place capsicum, red onion, potato and carrot & zucchini mix in an air fryer basket. Cook for 10 minutes. • Remove basket and top with chermoula spice blend, a drizzle of olive oil and a pinch of salt. • Shake the basket, then cook until tender, a further 5-10 minutes. Cook in batches if needed.

TIP: No air fryer? Preheat oven to 240°C/220°C fan forced. Prepare veggies as above. Place capsicum, red onion, potato and carrot & zucchini mix on a lined oven tray. Top with chermoula spice blend, a drizzle of olive oil and a pinch of salt. Toss to coat, then bake until tender, 20-25 minutes.

2
2

• Meanwhile, drain haloumi and pat dry. • Cut haloumi into 1cm-thick slices.

3
3

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded).

4
4

• Divide roast veggie toss between plates. • Top with chermoula haloumi. • Drizzle over garlic sauce and tear over mint to serve. Enjoy!