Haloumi & Roast Veggie Salad
with Garlic Yoghurt, Almonds & Mint
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.
Unfortunately, this week's capsicum was in short supply, so we've replaced it with baby broccoli. Don't worry, the recipe will be just as delicious!
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.
Ingredients
1
carrot
1 bunch
baby broccoli
1
beetroot
2 clove
garlic
1 packet
haloumi
(Contains Milk;)
1 bag
mixed salad leaves
1 bag
mint
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Aussie spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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 Aussie spice blend and toss to coat. Roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
TIP: If your oven tray is getting crowded, divide the veggies between two trays.
• Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer to a small bowl. Add Greek-style yoghurt, then stir to combine. Season with salt and pepper to taste.
• When veggies have 5 minutes remaining, 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 mixed salad leaves, garlic yoghurt and a small 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.
