Name: Fattoush-Style Haloumi, Chickpea & Veggie Salad with Golden Goddess Dressing & Fetta Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Chermoula Spice Blend; 1 packet Haloumi; 1 packet Golden Goddess Dressing; 1 packet Greek-Style Yoghurt; 1 Capsicum; 1 Zucchini; 1 Red Onion; 1 packet Mixed Salad Leaves; 1 Carrot; 6 Mini Flour Tortillas; 1 packet Fetta Cubes; 1 packet Chickpeas

HelloFresh

Recipes

Fattoush-Style Haloumi, Chickpea & Veggie Salad

with Golden Goddess Dressing & Fetta Yoghurt

Get up to $200 off!

Allergens:

Milk

•Sesame

•Gluten

•Soy

•Wheat

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.

Preparation Time40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

Haloumi

(Contains: Milk;)

1 packet

Golden Goddess Dressing

(Contains: Sesame;)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Capsicum

Zucchini

Red Onion

1 packet

Mixed Salad Leaves

Carrot

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Chickpeas

Nutritional Values

Calories914 kcal

Energy (kJ)3820 kJ

Fat43.1 g

of which saturates20.3 g

Carbohydrate79.6 g

of which sugars22.4 g

Dietary Fibre20.8 g

Protein43.2 g

Sodium2130 mg

The average adult daily energy intake is 8700 kJ

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!