Fattoush-Style Chickpea , Haloumi & Veggie Salad
with Golden Goddess Dressing & Fetta Yoghurt
This Middle Eastern number tastes truly as spectacular as it looks. Superstar tortilla chips provide some crunchy foundations, giving chermoula-spiced chickpeas and veggies something to pair perfectly with. Cutlery optional!
The quantities provided above are averages only.
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.
Ingredients
1 packet
Haloumi
(Contains: Milk;)
1
Capsicum
1
Carrot
1
Zucchini
1
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: Milk, Soy.)
1 packet
Mixed Salad Leaves
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
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 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 veggies 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 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, a drizzle of white wine vinegar and golden goddess dressing. Season to taste. • Divide fattoush-style haloumi, chickpea and veggie salad between bowls. • Top with yoghurt and sprinkle over fetta cubes to serve. Enjoy!