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.
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.
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;)
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
• 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.
• 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.
• 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.
• 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.
• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Season to taste. Toss to coat.
• 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!