Lemon Oregano Haloumi & Veggie Toss
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Lemon Oregano Haloumi & Veggie Toss

Lemon Oregano Haloumi & Veggie Toss

with Balsamic Dressing & Yoghurt

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!

Tags:
Calorie Smart
•Under 40g carbs
•Veggie
•Climate Superstar
Allergens:
Milk

The quantities provided above are averages only.

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 Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Haloumi

(Contains Milk;)

1

Beetroot

1

Carrot

1

Capsicum

1

Brown Onion

1

Lemon

1

Garlic

1

Dried Oregano

1

Spinach & Rocket Mix

1

Greek-Style Yoghurt

(Contains Milk;)

Not included in your delivery

1

olive oil

honey

1

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2202 kJ
Calories526 kcal
Fat33.6 g
of which saturates16.7 g
Carbohydrate30.5 g
of which sugars29.8 g
Dietary Fibre9.6 g
Protein26.2 g
Sodium1209 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1
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.

2
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, a generous squeeze of lemon juice and a pinch of dried oregano. Season with salt and pepper.

3
3

• Drain haloumi and pat dry. Cut the 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, and add lemon oregano mixture, tossing haloumi to coat.

4
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!