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Haloumi & Spiced Roast Veggie Bowl

Haloumi & Spiced Roast Veggie Bowl

with Garlic Yoghurt Dressing

Vegetarian
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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: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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

butternut pumpkin

1

zucchini

1

beetroot

1

red onion

1 packet

roasted almonds

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

1 block

haloumi

(ContainsMilk)

1 sachet

ras el hanout

(ContainsGlutenMay be present Sulphites)

2 clove

garlic

1 packet

Greek-style yoghurt

(ContainsMilk)

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

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.