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Middle Eastern Haloumi & Roast Veggie Toss

Middle Eastern Haloumi & Roast Veggie Toss

with Babaganoush & Pepitas

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A classic and colourful mix of roasted veggies and baby spinach gets a satisfying twist with squeaky haloumi and creamy babaganoush. It's the perfect recipe for a satisfying low-carb meal!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving

Tags:Under 30g carbsVeggieQuick PrepNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:SulphitesMilkEgg

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

beetroot

1

carrot

1

zucchini

1

red onion

1 sachet

chermoula spice blend

(ContainsSulphites)

1 packet

haloumi

(ContainsMilk)

1 packet

babaganoush

(ContainsEggMay be present Tree Nuts, Milk)

1 packet

pepitas

(May be present Tree Nuts, Milk, Peanuts, Sesame, Soy)

1 bag

baby spinach leaves

½ bunch

mint

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2134 kJ
Fat30.9 g
of which saturates14.7 g
Carbohydrate28.4 g
of which sugars25 g
Dietary Fibre12.8 g
Protein24 g
Sodium1640 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan forced. Cut the beetroot into 1cm chunks. Cut the carrot, zucchini and red onion into bite-sized pieces. Place the veggies, chermoula spice blend, a drizzle of olive oil and a pinch of salt on a lined oven tray. Toss to coat, then bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

2

While the veggies are roasting, cut the haloumi into 1cm slices and pat dry. In a small bowl, combine the babaganoush with a drizzle of water. Set aside.

3

Heat a large frying pan over a medium-high heat. Add the pepitas and toast. tossing, until golden, 3-4 minutes. Transfer to a plate.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes each side.

5

When the veggies are finished cooking, add the baby spinach leaves to the tray and toss to combine.

6

Divide the chermoula roasted veggies between plates and top with the haloumi. Sprinkle over the pepitas. Top with the babaganoush. Tear over the mint (see ingredients) to garnish.