Haloumi & Spiced Roast Veggie Bowl

Name: Haloumi & Spiced Roast Veggie Bowl with Garlic Yoghurt Dressing
Total time: 45 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 butternut pumpkin; 1 zucchini; 1 beetroot; 1 red onion; 1 packet roasted almonds; 1 block haloumi; 1 sachet ras el hanout; 2 clove garlic; 1 packet Greek-style yoghurt; 1 tsp vinegar (white wine or red wine); 1 bag spinach & rocket mix

with Garlic Yoghurt Dressing

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Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted veggies tossed with Middle Eastern-inspired spices, while a garlicky yoghurt dressing and roasted almonds finish it off.

Tags:

Veggie

Allergens:

Almond

•Milk

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

butternut pumpkin

zucchini

beetroot

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 block

haloumi

(Contains: Milk;)

1 sachet

ras el hanout

2 clove

garlic

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 bag

spinach & rocket mix

Not included in your delivery

olive oil

1 tsp

vinegar (white wine or red wine)

Nutritional Values

per serving

Calories2902 kcal

Fat38.6 g

of which saturates17.1 g

Carbohydrate45.3 g

of which sugars37.3 g

Protein34.2 g

Sodium1130 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into 2cm chunks. Cut the zucchini into 2cm half-moons. Cut the beetroot (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. 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: Peel the pumpkin if you prefer. TIP: Soaking the haloumi helps mellow the saltiness!

Place the pumpkin, zucchini, beetroot, onion, ras el hanout and a drizzle of olive oil on an oven tray lined with baking paper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

While the veggies are roasting, finely chop the garlic. 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 and add the Greek yoghurt. Whisk to combine. Season to taste and set aside.

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. Add the honey and turn the haloumi to coat.

In a medium bowl, add olive oil (2 tsp for 2 people / 1 tbs for 4 people) and vinegar. Season with salt and pepper and mix well. Add the spinach & rocket mix and toss to combine.

Divide the salad between plates and top with the spiced roasted veggies and haloumi. Spoon over the garlic yoghurt and sprinkle with the chopped roasted almonds.