HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHaloumi & Spiced Roast Veggie Bowl
Haloumi & Spiced Roast Veggie Bowl

Haloumi & Spiced Roast Veggie Bowl

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.

Allergens:Tree NutsMilkGluten

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


butternut pumpkin






red onion

1 packet

roasted almonds

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

1 block



1 sachet

ras el hanout

(ContainsGlutenMay be present Sulphites)

2 clove


1 packet

Greek-style yoghurt


1 bag

spinach & rocket mix

Not included in your delivery

olive oil

1 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2902 kJ
Fat38.6 g
of which saturates17.1 g
Carbohydrate45.3 g
of which sugars37.3 g
Dietary Fibre0 g
Protein34.2 g
Cholesterol0 mg
Sodium1130 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.