Haloumi & Chermoula Roasted Veg Bowl
with Babaganoush & Yoghurt
Bring this veggie-loaded bowl brimming with colour and texture to your table tonight! Squeaky haloumi pairs perfectly with a tender, delicately spiced roast veggie toss. Slather your bowl with our rich and smokey babaganoush - the ideal accompaniment to this unforgettable dinner delight!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1 packet
Haloumi
(Contains Milk;)
1
Sweet Potato
1
Carrot
1
Zucchini
1
Beetroot
1 sachet
Chermoula Spice Blend
(Contains Sulphites;)
1 packet
baby spinach leaves
1 packet
babaganoush
(Contains Egg; May be present: Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place haloumi in a medium bowl and cover with water to soak.
• Cut sweet potato into bite-sized chunks. • Cut carrot and zucchini into rounds. • Cut beetroot into 1cm chunks.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and a pinch of salt, and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is getting crowded, divide the veggies between two trays.
• When veggies have 5 minutes remaining, drain haloumi and pat dry, then cut into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Remove from heat, drizzle over the honey and turn haloumi to coat.
• Once veggies have cooled, add baby spinach leaves and a drizzle of vinegar to the tray. • Gently toss to combine. Season to taste.
• Spread babaganoush on the base of the serving bowls. • Top with chermoula roast veggies and haloumi. • Drizzle over Greek-style yoghurt and sprinkle with flaked almonds to garnish. Enjoy!