Oregano-Sesame Haloumi
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Oregano-Sesame Haloumi

Oregano-Sesame Haloumi

with Roast Veggie Bulgur & Garlic Yoghurt

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:
Under 650kcal
Over 30g protein
Climate Superstar
Veggie
Allergens:
Milk
Gluten
Wheat
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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

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, Peanut, 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

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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

Instructions

1
1

• 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.

2
2

• 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!

3
3

• 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!

4
4

• 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.

5
5

• Meanwhile, to the pan with bulgur, add roasted veggies, baby spinach leaves and a drizzle of olive oil. • Toss to combine and season to taste.

6
6

• Divide roast veggie bulgur between bowls. Top with oregano-sesame haloumi. • Spoon over garlic yoghurt to serve. Enjoy!