Moroccan Haloumi & Roast Veggie Toss
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Moroccan Haloumi & Roast Veggie Toss

Moroccan Haloumi & Roast Veggie Toss

with Fetta & Garlic Sauce

A feast for the eyes and the tastebuds, this colourful confetti of roasted veggies is sure to put you in a good mood... especially when topped with juicy, ras el hanout coated haloumi. Tie the components together with crumbled fetta for a little saltiness and tang, plus our garlic sauce for creaminess.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
•Kid Friendly
•Veggie
Allergens:
Milk
•Egg
•Sesame

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

carrot

1

beetroot

1 packet

haloumi

(Contains Milk;)

1 sachet

ras el hanout

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2674 kJ
Fat37.9 g
of which saturates17.5 g
Carbohydrate47.9 g
of which sugars29 g
Protein27.3 g
Sodium1645 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C /220°C fan-forced. • Cut sweet potato, carrot and beetroot into 1 cm chunks. Cut haloumi into 1cm-thick slices. • In a medium bowl, add haloumi and cover with water.

2
2

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

3
3

• Meanwhile, drain haloumi and pat dry. • In a medium bowl combine haloumi, ras el hanout and a drizzle of olive oil. Turn haloumi 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. Remove from the heat and add the honey to the pan and toss to coat. • Transfer to a plate and set aside.

5
5

• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Season to taste. Toss to coat.

6
6

• Divide roast veggie toss between bowls. • Crumble fetta cubes over the veggies, then top with ras el hanout haloumi. • Serve with garlic sauce. Enjoy!

Little cooks: Add the finishing touch by dolloping over the garlic sauce!