Haloumi & Spiced Roast Veggie Bowl
with Garlic Yoghurt Dressing
- Almond
- Milk
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
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.
Ingredients
1
butternut pumpkin
1
zucchini
1
beetroot
1
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)
Utensils
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers raved about the delicious taste, with many calling it a favourite. The honey-glazed haloumi was particularly praised as heavenly.
- Ease of prep: This dish was popular for entertaining, with one customer successfully recreating it for friends.
- Suggestions: Some found the honey on the haloumi unnecessary, suggesting it made the dish too sweet. Consider reducing or omitting the honey.
- Leftovers: The roasted veggie and haloumi combination works well as a crowd-pleasing dish to take to barbecues.
