Mediterranean Haloumi & Roast Veggie Toss
with Kalamata Olives, Green Dressing, Yoghurt & Almonds
Herby chicken steaks, an olive-studded roast veggie toss with flaked almonds and Greek-style yoghurt for some crunch and coolness, we've got Mediterranean night sorted!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
2
sweet potato
1
zucchini
1 clove
garlic
1 packet
kalamata olives
1 packet
haloumi
(Contains Milk;)
1 pinch
chilli flakes
1 bag
baby spinach leaves
1 packet
Green Dressing
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
Italian herbs
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucchini into bite-sized chunks. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water to soak.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. Roughly chop kalamata olives. Set aside. • Drain haloumi and pat dry. • In a medium bowl, combine Italian herbs, 1/2 the garlic, a pinch of chilli flakes (if using), a pinch of salt and pepper and a drizzle of olive oil. Add haloumi, turning to coat.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side.
• To the tray with roasted veggies, add baby spinach, olives and a drizzle of vinegar. • Toss to combine. Season to taste.
• Divide roast veggie toss between bowls. Top with haloumi. • Drizzle green dressing over haloumi. • Sprinkle with flaked almonds. Top with a dollop of Greek-style yoghurt to serve. Enjoy!