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Mediterranean Haloumi & Veggie-Olive Toss
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Mediterranean Haloumi & Veggie-Olive Toss

Mediterranean Haloumi & Veggie-Olive Toss

with Green Dressing, Yoghurt & Almonds

Herby haloumi 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 30g carbohydrates per serving.

Tags:
Under 650kcal
Under 30g carbs
Climate Superstar
Allergens:
Milk
Almond

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
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

zucchini

1 clove

garlic

1 packet

kalamata olives

1 packet

haloumi

(Contains Milk;)

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 sachet

garlic & herb seasoning

1

capsicum

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2219 kJ
Fat33.6 g
of which saturates16.4 g
Carbohydrate29.2 g
of which sugars16.6 g
Protein27.8 g
Sodium1836 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water to soak.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• 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.

3
3

• Meanwhile, finely chop garlic. • Roughly chop kalamata olives. Set aside. • Drain haloumi and pat dry. • In a medium bowl, combine garlic, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add haloumi, turning to coat.

4
4

• 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.

5
5

• To the tray with roasted veggies, add baby spinach leaves, olives and a drizzle of the vinegar. • Toss to combine. Season to taste.

6
6

• Divide roast veggie toss between bowls. Top with Mediterranean haloumi. • Drizzle green dressing over haloumi. Sprinkle with flaked almonds. • Top with a dollop of Greek-style yoghurt to serve. Enjoy!