Lemon-Herb Haloumi & Roasted Cauliflower
with Root Veg, Yoghurt & Babaganoush
- Milk
- Eggs
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Milk
- Walnut
We’ve teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With tender stems and delicate florets, the sweet Fioretto will become the best part of this veggie bowl. When paired with Mediterranean haloumi and babaganoush you’ll be savouring each and every bite.
Ingredients
1
Fioretto
1 packet
Haloumi
(Contains: Milk)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Dried Oregano
1 packet
Mint
1
Sweet Potato
1 packet
Babaganoush
(Contains: Eggs May be present: Almond, Cashew, Macadamia, Milk, Walnut.)
½
Lemon
1
Carrot
1
Beetroot
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut haloumi into 1cm-thick slices and set aside.
• Cut sweet potato and carrot into bite-sized chunks.
• Cut beetroot into 1cm chunks.
• Trim Fioretto, then halve any thicker stalks
lengthways.
• Zest lemon and slice into wedges.
• Place sweet potato, carrot and beetroot on a lined
oven tray. Drizzle with olive oil, season with salt
and toss to coat.
• Roast until tender, 25-30 minutes. Set aside to cool
slightly.
TIP: Beetroot stays firm when cooked. It’s done when
you can pierce it with a fork.
• When veggies have 15 minutes remaining, place
Fioretto on a second lined oven tray. Drizzle with
olive oil, season with salt and toss to coat.
• Roast until tender and brown around the edges,
10-15 minutes.
• When the veggies have 5 minutes remaining, heat
a large frying pan over medium-high heat with a
drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes
each side.
• Remove from heat, then add dried oregano, lemon
zest, the honey and a splash of water, turning
haloumi to coat.
• To the tray with Fioretto, squeeze over some
lemon juice.
• To the tray with veggies, add spinach & rocket mix
and a drizzle of vinegar. Gently toss to combine.
Season to taste with salt and pepper.
• Spoon Greek-style yoghurt around the base of
serving bowls.
• Divide root veg between bowls.
• Top with lemon-herb haloumi and roasted Fioretto.
• Dollop over babaganoush (see ingredients).
• Tear over mint and serve with any remaining lemon
wedges. Enjoy!
