Lemon-Oregano Haloumi & Roast Veggie Toss

Name: Lemon-Oregano Haloumi & Roast Veggie Toss with Balsamic Dressing & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet haloumi; 1 beetroot; 1 carrot; 1 capsicum; 1 red onion; ½ lemon; 1 clove garlic; 1 tsp honey; ½ sachet dried oregano; 1 packet Balsamic Vinaigrette Dressing; 1 packet spinach & rocket mix; 1 packet Greek-style yoghurt

with Balsamic Dressing & Yoghurt

4.0(95)Review summary

Recipe Development TeamUpdated on June 01, 2026

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Calories

:

531 kcal

Protein

:

24.3g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Under 40g carbs

Veggie

Climate Superstar

Allergens:

Milk

Dig into this vibrant veggie-packed bowl! Watch squeaky haloumi get golden in the pan, while a rainbow of roast veggies crisps up in the oven. Top it all off with a dollop of super creamy yoghurt to really make the herby flavours sing! .This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

haloumi

(Contains: Milk)

1

beetroot

1

carrot

1

capsicum

1

red onion

½

lemon

1 clove

garlic

½ sachet

dried oregano

1 packet

Balsamic Vinaigrette Dressing

1 packet

spinach & rocket mix

1 packet

Greek-style yoghurt

(Contains: Milk)

Not included in your delivery

olive oil

1 tsp

honey

Nutritional Values

Energy (kJ)2220 kJ

Calories531 kcal

Fat32.8 g

of which saturates16.8 g

Carbohydrate29.3 g

of which sugars28.7 g

Dietary Fibre11.3 g

Protein24.3 g

Sodium1425 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • To a medium bowl, add haloumi and cover with water to soak. • Cut beetroot into 1cm chunks. Slice carrot into rounds. Cut capsicum into bite-sized chunks. Cut red onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies across two trays!

2

• When veggies have 5 minutes remaining, zest lemon to get a generous pinch, then cut into wedges. • Finely chop garlic. • In a small bowl, combine garlic, lemon zest, the honey, dried oregano (see ingredients) and a generous squeeze of lemon juice. Season with salt and pepper.

3

• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat, then add lemon oregano mixture, tossing haloumi to coat.

4

• To tray with roast veggies, add balsamic vinaigrette dressing and spinach & rocket mix, tossing to combine. • Divide roast veggie toss between bowls. Top with lemon-oregano haloumi and Greek-style yoghurt. • Serve with any remaining lemon wedges. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026

Flavour: The lemon-oregano combo was praised, though some found the oregano overpowering. Consider adjusting herbs to taste.
Ease of prep: Several customers noted small vegetable pieces, suggesting adding extra for fuller servings.
Suggestions: Some recommended adding walnuts for crunch or diced bacon for extra flavour. Consider a starchy veg like sweet potato.
Portions: Many found the portions smaller than expected, particularly after roasting. Consider increasing vegetable quantities.