Double Lemon Oregano Haloumi & Veggie Toss
with Balsamic Dressing & Yoghurt
Dig into this vibrant veggie-packed bowl! Watch squeaky haloumi get golden in the pan, while a rainbow of roast veggies crisps up in the oven. Top it all off with a dollop of super creamy yoghurt to really make the herby flavours sing!
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
Haloumi
(Contains Milk;)
1
Capsicum
1
Brown Onion
1
Lemon
1
Garlic
1
Dried Oregano
1
Spinach & Rocket Mix
1
Greek-Style Yoghurt
(Contains Milk;)
1
Carrot
1
Beetroot
Not included in your delivery
1
olive oil
honey
1
vinegar (balsamic or white wine)
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. To a medium bowl, add haloumi and cover with water to soak. • Cut beetroot into 1cm chunks. Slice carrot into rounds. Cut capsicum into bite-sized chunks. Cut red onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat oven to 240°C/220°C fan-forced. To a large bowl, add haloumi and cover with water to soak. • Slice zucchini and carrot into rounds. Cut capsicum into bite-sized chunks. Cut red onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• When veggies have 5 minutes remaining, zest lemon to get a generous pinch, then cut into wedges. Finely chop garlic. • In a small bowl, combine garlic, lemon zest, the honey, a generous squeeze of lemon juice and a pinch of dried oregano. Season with salt and pepper.
• Drain haloumi and pat dry. Cut the haloumi 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, and add lemon oregano mixture, tossing haloumi to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi, in batches, until golden brown, 1-2 minutes each side. • Remove from heat, return all haloumi to pan and add lemon oregano mixture, tossing haloumi to coat.
• To tray with roast veggies, add balsamic vinaigrette dressing and spinach & rocket mix, tossing to combine. • Divide roast veggie toss between bowls. Top with lemon oregano haloumi and Greek-style yoghurt. • Serve with any remaining lemon wedges. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~