Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted vegetables tossed with herby garlic seasoning, and there’s a tangy yoghurt dressing and toasted almonds to finish it off.
This recipe is under 650kcal per serving.
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.
2
potatoes
1
carrot
1
beetroot
1 sachet
garlic & herb seasoning
1 packet
haloumi
(Contains Milk;)
2 clove
garlic
1 pinch
chilli flakes
1 bag
baby spinach leaves
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
Greek-style yoghurt
(Contains Milk;)
olive oil
1 tbs
honey
1 drizzle
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut beetroot into bite-sized chunks.
• Place prepped veggies on a lined oven tray. • Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat, then roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, cut haloumi into 1cm-thick slices. • Place in a medium bowl and cover with water. • Finely chop garlic.
• When the veggies have 5 minutes remaining, drain haloumi and pat dry. In a large frying pan heat a drizzle of olive oil over medium-high. • Cook haloumi until golden brown, 1-2 minutes each side. • Reduce pan to medium heat. In the last minute of cook time, add garlic, the honey and chilli flakes (if using) and turn haloumi to coat, until fragrant, 1-2 minutes.
• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of the white wine vinegar. • Gently toss to combine. Season to taste.
• Roughly chop roasted almonds. • Divide roast veggie toss between plates. Top with sweet and sticky haloumi. • Sprinkle with almonds. Serve with a dollop of Greek-style yoghurt. Enjoy!