Ras El Hanout Haloumi
with Dukkah Roast Veggie Toss & Garlic Aioli
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.
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.
Ingredients
2
potato
1
carrot
1
beetroot
1
zucchini
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, 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 Egg;)
Not included in your delivery
1
olive oil
½ tbs
honey
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• 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.
• When the veggies are done, add baby spinach leaves and a drizzle of vinegar to the tray. Toss to combine.
• Divide dukkah roast veggie toss between plates. • Top with ras el hanout haloumi. • Dollop over garlic aioli to serve. Enjoy!