Ras El Hanout Haloumi

Name: Ras El Hanout Haloumi with Dukkah Roast Veggie Toss & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 2 potato; 1 carrot; 1 beetroot; 1 zucchini; 1 sachet dukkah; 1 packet haloumi; 1 sachet ras el hanout; ½ tbs honey; 1 bag baby spinach leaves; 1 packet garlic aioli; 1 drizzle vinegar (balsamic or white wine)

with Dukkah Roast Veggie Toss & Garlic Aioli

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We set out to make a dish that incorporates as many vibrant and colourful veggies as possible and it looks like we've achieved just that! This one tastes just as good as it looks, with ras el hanout-spiced haloumi (which is seared to perfection) and a veggie toss with the likes of potato, carrot, zucchini and beetroot.

Tags:

Veggie

Allergens:

Sesame

•Almond

•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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

beetroot

zucchini

1 sachet

dukkah

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

1 packet

haloumi

(Contains: Milk;)

1 sachet

ras el hanout

1 bag

baby spinach leaves

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

½ tbs

honey

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3028 kJ

Fat50.4 g

of which saturates17.1 g

Carbohydrate38.8 g

of which sugars20.6 g

Protein28.1 g

Sodium1562 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

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

• Place veggies on a lined oven tray. • Drizzle with olive oil, sprinkle over dukkah and toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide veggies between two trays.

• Meanwhile, drain haloumi and pat dry. in a medium bowl, combine ras el hanout seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add haloumi and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When the oil is hot, cook haloumi until golden brown, 1-2 minutes each side. Remove from heat, add honey and turn to coat. • Transfer to a plate to rest for 5 minutes.