Easy Haloumi & Chermoula Roast Veggie Toss
with Babaganoush & Pepitas- Milk
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pistachio
- Pecan
A classic and colourful mix of roasted veggies and baby spinach gets a satisfying twist with squeaky haloumi and creamy babaganoush. It's the perfect recipe for a satisfying low-carb meal! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
capsicum
1
red onion
1 bag
chopped veggie mix
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
haloumi
(Contains: Milk;)
1 packet
babaganoush
(Contains: Eggs; May be present: Milk, Cashew, Walnut, Almond, Macadamia.)
1 bag
baby spinach leaves
1 packet
pepitas
(May be present: Soy, Milk, Walnut, Almond, Macadamia, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Pine Nut, Pistachio, Pecan.)
1 bag
mint
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. Thinly slice capsicum. Cut red onion into bite-sized pieces. Place capsicum, red onion and chopped veggie 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.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, cut haloumi into 1cm slices. • In a small bowl, combine babaganoush with a drizzle of water.
• 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.
• Add baby spinach leaves to the roast veggie tray. Toss to combine. • Divide roast veggie toss between plates. Top with haloumi. • Serve topped with babaganoush and sprinkled with pepitas and torn mint.
