Haloumi & Roast Veggie Salad
with Garlic Yoghurt, Almonds & Mint
- Milk
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
A little salty and squeaky, and with a touch of tang, we're big fans of haloumi - especially when it's teamed with naturally sweet roasted veggies. Dress the salad with creamy garlic yoghurt and top with crunchy flaked almonds for the perfect balance of flavours and textures. Don't forget the fresh mint garnish, it really makes everything sing! This recipe is under 650kcal per serving and under 30g carbohydrates per serving. The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1
carrot
1
capsicum
1
beetroot
1 sachet
chermoula spice blend
(May be present: Soy.)
2 clove
garlic
1 packet
haloumi
(Contains: Milk;)
½ bag
cos lettuce
1 bag
mint
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into thin rounds. Thinly slice capsicum. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and toss to coat. Roast until tender, 20-25 minutes. Set aside to slightly cool.
TIP: If your oven tray is getting crowded, divide the veggies between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork
• While veggies are roasting, finely chop garlic. Finely shred cos lettuce (see ingredients). • In a large frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. • Transfer to a small bowl. Add Greek-style yoghurt to garlic oil mixture. Stir to combine. Season with salt and pepper to taste.
• When veggies have 10 minutes remaining, finely shred cos lettuce (see ingredients) and set aside. Cut haloumi into 1cm-thick slices, then pat dry with paper towel. • Return frying pan to a medium-high heat with another drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Meanwhile, to the slightly cooled roasted veggie tray, add lettuce, garlic yoghurt and a drizzle of white wine vinegar. Gently toss to combine. Season to taste.
• Pick mint leaves. • Divide roast veggie salad between bowls. Top with haloumi and flaked almonds. • Sprinkle with mint to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the combination of roasted veggies, haloumi, and garlic yoghurt. Some found the chermoula spice too strong or salty.
- Ease of prep: Quick and simple to make, though some felt roasting times were underestimated. Several found it labour-intensive for a salad.
- Suggestions: Some recommended adding extra protein like chicken or lentils for a more filling meal. Others suggested swapping cos lettuce for spinach or rocket.
- Leftovers: Makes great leftovers for lunch the next day. Some found it easy to prep ahead for work meals.
- Portions: Several felt the meal was too small, particularly wanting more haloumi. Adding extra veggies like potato helped bulk it up.
