Lemon-Herb Haloumi & Roasted Fioretto

Name: Lemon-Herb Haloumi & Roasted Fioretto with Root Veg, Yoghurt & Babaganoush
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Fioretto; 1 packet Haloumi; 1 packet Greek-Style Yoghurt; 1 sachet Dried Oregano; 1 packet Mint; 1 Sweet Potato; 1 packet Babaganoush; ½ Lemon; 1 Carrot; 1 Beetroot; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil; 1 tsp honey; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Root Veg, Yoghurt & Babaganoush

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We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With tender stems and delicate florets, the sweet Fioretto will become the best part of this veggie bowl. When paired with Mediterranean haloumi and babaganoush you’ll be savouring each and every bite. Compliments to the Fioretto we say!

Tags:

Vegetarian

Allergens:

Milk

•Eggs

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Fioretto

1 packet

Haloumi

(Contains: Milk;)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 sachet

Dried Oregano

1 packet

Mint

Sweet Potato

1 packet

Babaganoush

(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Milk, Walnut.)

Lemon

Carrot

Beetroot

1 packet

Spinach & Rocket Mix

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories542 kcal

Energy (kJ)2270 kJ

Fat37.1 g

of which saturates16.3 g

Carbohydrate26.8 g

of which sugars22.1 g

Dietary Fibre9.5 g

Protein24.7 g

Sodium1090 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Sheet with Baking Paper

•Large Frying Pan

Cooking Steps

Preheat oven to 220°C/200°C fan-forced.
In a medium bowl, place haloumi and cover with water to soak. Set aside.
Cut sweet potato and carrot into bite-sized chunks. Cut beetroot into 1cm chunks. Trim Fioretto. Halve any thicker stalks of Fioretto lengthways. Zest lemon and slice into wedges.

Place sweet potato, carrot and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
Roast until tender, 25-30 minutes. Set aside to cool slightly.

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

When veggies have 15 minutes remaining, place Fioretto on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
Roast until tender and brown around edges, 10-15 minutes.

When veggies have 5 minutes remaining, drain haloumi and pat dry, then cut into 1cm-thick slices.
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 heat, add dried oregano, lemon zest, the honey and a splash of water, turning haloumi to coat.

To tray with Fioretto, squeeze over some lemon juice.
To tray with veggies, add spinach & rocket mix and a drizzle of vinegar. Gently toss to combine. Season to taste.

Spoon Greek-style yoghurt on the base of serving bowls.
Divide roasted veggies between bowls. Top with Mediterranean haloumi and Fioretto.
Dollop with babaganoush. Tear over mint and serve with any remaining lemon wedges. Enjoy!