Haloumi & Dukkah Roast Veggie Bowl
with Yoghurt Dressing
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted vegetables tossed with dukkah, while a tangy yoghurt dressing and roasted almonds finish it off.
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 unit
sweet potato
1 unit
beetroot
1 unit
red onion
1 block
haloumi
(Contains Milk;)
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 clove
garlic
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 bag
spinach & rocket mix
1 packet
Greek-style yoghurt
(Contains Milk;)
1 unit
zucchini
Not included in your delivery
olive oil
1 tsp
vinegar (white wine or red wine)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the zucchini into 2cm half-moons. Cut the beetroot (unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Roughly chop the roasted almonds. Cut the haloumi into 1cm-thick slices. Place the haloumi in a small bowl of cold water and leave to soak.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
TIP: Soaking the haloumi helps mellow out the saltiness!
Place the sweet potato, zucchini, beetroot, onion, dukkah and a drizzle of olive oil on an oven tray lined with baking paper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.
While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium frying pan, heat olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a second small bowl and allow to cool for 5 minutes. Add the Greek yoghurt and whisk to combine. Season to taste with salt and pepper. Set aside.
When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Drain the haloumi and pat dry with paper towel. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side.
In a medium bowl, add the olive oil (2 tsp for 2 people / 1 tbs for 4 people) and vinegar. Season with salt and pepper and mix well. Add the spinach & rocket mix and toss to combine.
Divide the salad between plates and top with the roasted vegetables and haloumi. Spoon over the garlic yoghurt and sprinkle with the chopped roasted almonds.