HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHaloumi & Roast Veggie Salad
Haloumi & Roast Veggie Salad

Haloumi & Roast Veggie Salad

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.

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!

Tags:Under 30g carbsVeggieNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:MilkTree Nuts

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bunch

baby broccoli



2 clove


1 packet



1 bag

mixed salad leaves

1 bag


1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1947 kJ
Fat26.3 g
of which saturates14.8 g
Carbohydrate27.4 g
of which sugars24.2 g
Dietary Fibre11.4 g
Protein25.8 g
Sodium1430 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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.