Haloumi & Dukkah Roast Veggie Bowl
with Garlic Yoghurt Dressing
- Almond
- Milk
- Sesame
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
- Gluten
- Wheat
- Traces of Cashew
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!
Ingredients
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)
Utensils
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.
Divide the salad between plates and top with the roasted vegetables and haloumi. Spoon over the garlic yoghurt and sprinkle with the roasted almonds.
