Fattoush-Style Haloumi, Chickpea & Veggie Salad
with Golden Goddess Dressing & Fetta Yoghurt- Milk
- Gluten
- Soy
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Milk
This hearty number tastes truly as spectacular as it looks. Superstar tortilla chips form the foundations, giving roasted chickpeas and veggies something to pair perfectly with. Cutlery optional! *This recipe is under 650kcal per serving.*
Ingredients
1
Capsicum
1
Carrot
1
Zucchini
1
Red Onion
1 packet
Chickpeas
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
3
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 packet
Mixed Salad Leaves
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
haloumi
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum and carrot into bite sized chunks. Slice zucchini into rounds. • Slice red onion into thick wedges. Drain and rinse chickpeas. • To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste. • To a medium bowl, add haloumi and cover with water to soak.
• Place veggies and chickpeas on a lined oven tray. • Sprinkle with chermoula spice blend, drizzle with olive oil, season with a pinch of salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide the veggoes between two trays.
• Meanwhile, chop mini flour tortillas into wedges (see ingredients). • While veggies are cooling, spread over a second lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate to rest.
• Once the veggies are cooled, in a large bowl, combine roasted veggies, tortilla chips, mixed salad leaves, and golden goddess dressing. Season to taste. • Divide roasted haloumi, chickpea and veggie salad between bowls. • Top with fetta yoghurt to serve. Enjoy!
