Haloumi & Chermoula Roasted Veg Bowl
with Babaganoush & Yoghurt- Milk
- Eggs
- Almond
- Soy
- May contain traces of allergens
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
Bring this veggie-loaded bowl brimming with colour and texture to your table tonight! Squeaky haloumi pairs perfectly with a tender, delicately spiced roast veggie toss. Slather your bowl with our rich and smokey babaganoush - the ideal accompaniment to this unforgettable dinner delight! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Haloumi
(Contains: Milk;)
1
Sweet Potato
1
Carrot
1
Zucchini
1
Beetroot
1 sachet
Chermoula Spice Blend
(Contains: Soy, May contain traces of allergens;)
1 packet
baby spinach leaves
1 packet
babaganoush
(Contains: Eggs, May contain traces of allergens, Milk, Cashew, Walnut, Almond, Macadamia;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
flaked almonds
(Contains: Almond, Milk, Peanuts, Sesame, Soy, May contain traces of allergens, Brazil nut, Traces of Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut;)
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place haloumi in a medium bowl and cover with water to soak.
• Cut sweet potato into bite-sized chunks. • Cut carrot and zucchini into rounds. • Cut beetroot into 1cm chunks.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and a pinch of salt, and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is getting crowded, divide the veggies between two trays.
• When veggies have 5 minutes remaining, drain haloumi and pat dry, then cut into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Remove from heat, drizzle over the honey and turn haloumi to coat.
• Once veggies have cooled, add baby spinach leaves and a drizzle of vinegar to the tray. • Gently toss to combine. Season to taste.
• Spread babaganoush on the base of the serving bowls. • Top with chermoula roast veggies and haloumi. • Drizzle over Greek-style yoghurt and sprinkle with flaked almonds to garnish. Enjoy!
