Haloumi & Dukkah Roast Veggie Bowl

Name: Haloumi & Dukkah Roast Veggie Bowl with Garlic Yoghurt Dressing
Total time: 45 min
Yield: 2
Cuisine: ModOz
Ingredients: tbs olive oil; 2 unit sweet potato; 1 unit zucchini; 1 unit beetroot; 1 unit red onion; 1 packet roasted almonds; 1 packet haloumi; 1 sachet dukkah; 2 clove garlic; 1 packet Greek-style yoghurt; 1 tbs vinegar (white wine or red wine); 1 bag mixed salad leaves

with Garlic Yoghurt Dressing

4.3

(427)

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Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Slices of flavourful haloumi meet roasted vegetables tossed with dukkah, and there’s a tangy, refreshing yoghurt dressing and roasted almonds to finish it off. Get ready to eat the world!

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Almond

•Milk

•Sesame

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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 unit

sweet potato

1 unit

zucchini

1 unit

beetroot

1 unit

red onion

1 packet

roasted almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

1 packet

haloumi

(Contains: Milk;)

1 sachet

dukkah

(Contains: Almond, Sesame; May be present: Milk, Peanuts, Soy, Brazil nut, Macadamia, Pine Nut, Pistachio, Walnut, Pecan, Gluten, Wheat, Cashew.)

2 clove

garlic

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 bag

mixed salad leaves

Not included in your delivery

tbs

olive oil

1 tbs

vinegar (white wine or red wine)

Nutritional Values

per serving

Calories3130 kcal

Fat43.3 g

of which saturates17.4 g

Carbohydrate49.1 g

of which sugars28.1 g

Protein34.5 g

Sodium1810 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the zucchini into 2cm half- moons. Cut the beetroot (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time. Roughly chop the roasted almonds. Cut the haloumi into 1cm-thick slices. Place the haloumi in a small bowl of cold water and leave to soak. TIP: Soaking the haloumi helps mellow the saltiness!

Place the sweet potato, zucchini, beetroot, red onion, dukkah and a drizzle of olive oil on an oven tray lined with baking paper. Toss to coat and roast until tender, 25-30 minutes. TIP: Beetroot is still quite firm even when cooked through. To test whether it's done, test it with a fork - it should easily pierce.

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium frying pan, heat olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt and whisk to combine. Season to taste with salt and pepper.

When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side.

In a medium bowl, add the olive oil (2 tsp for 2 people / 1 tbs for 4 people) and vinegar. Season with salt and pepper and mix well. Add the mixed salad leaves and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.