Haloumi & Roast Veggie Salad

Name: Haloumi & Roast Veggie Salad with Garlic Yoghurt, Almonds & Mint
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 carrot; 1 capsicum; 1 beetroot; 1 sachet chermoula spice blend; 2 clove garlic; 1 packet haloumi; 1 drizzle white wine vinegar; ½ bag cos lettuce; 1 bag mint; 1 packet flaked almonds; 1 packet Greek-style yoghurt

with Garlic Yoghurt, Almonds & Mint

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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!

Tags:

Under 30g carbs

•Veggie

•Calorie Smart

Allergens:

Milk

•Almond

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

capsicum

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: Soy, Milk, Peanuts, Sesame, 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

Nutritional Values

Energy (kJ)1971 kJ

Fat26.8 g

of which saturates14.9 g

Carbohydrate27.2 g

of which sugars24 g

Dietary Fibre12.6 g

Protein26.1 g

Sodium1337 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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.