Oregano-Sesame Haloumi

Name: Oregano-Sesame Haloumi with Roast Veggie Bulgur & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 zucchini; 1 packet haloumi; 1 punnet snacking tomatoes; 1 drizzle balsamic vinegar; 1 packet bulgur wheat; 1.25 cup water; 1 sachet lemon pepper seasoning; 1 clove garlic; 1 tbs honey; 1 packet sesame seeds; ½ sachet dried oregano; 1 bag baby spinach leaves; 1 packet Greek-style yoghurt

with Roast Veggie Bulgur & Garlic Yoghurt

Get up to $200 off!

Couscous, our favourite grain, is back again to star in another dinner winner. Watch squeaky haloumi get golden in the pan, while the roast veggies crisp up in the oven. Top it all off with a dollop of super creamy garlic yoghurt!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

•Climate Superstar

•Veggie

Allergens:

Milk

•Gluten

•Wheat

•Sesame

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

zucchini

1 packet

haloumi

(Contains: Milk;)

1 punnet

snacking tomatoes

1 packet

bulgur wheat

(Contains: Gluten, Wheat;)

1 sachet

lemon pepper seasoning

1 clove

garlic

1 packet

sesame seeds

(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

½ sachet

dried oregano

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

1.25 cup

water

1 tbs

honey

Nutritional Values

Energy (kJ)2483 kJ

Fat29.2 g

of which saturates16.1 g

Carbohydrate50.8 g

of which sugars14 g

Protein30.1 g

Sodium1415 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini into rounds. • Cut haloumi into 1cm thick slices. • In a medium bowl, add haloumi and cover with water. • Place zucchini and snacking tomatoes on a lined oven tray. Add a drizzle of the balsamic vinegar and olive oil. Season with salt and pepper and toss to combine. • Spread out evenly, then roast until tender and blistered, 20-25 minutes.

• Meanwhile, heat a large saucepan over medium-high heat. Add bulgur wheat, the water and lemon pepper seasoning. Stir and bring to the boil. • Cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat and keep covered until bulgur wheat is tender and the water is absorbed, 10-12 minutes.

TIP: The bulgur wheat will finish cooking in its own steam, so don't peek!

TIP: The bulgur wheat will finish cooking in its own steam, so don't peek!

• When bulgur has 5 minutes remaining, drain haloumi and pat dry. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add honey glaze, turning to coat, until fragrant, 1-2 minutes.