Lemon-Oregano Haloumi & Roast 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!
.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
beetroot
1
carrot
1
capsicum
1
red onion
½
lemon
1 clove
garlic
½ sachet
dried oregano
1 packet
Balsamic Vinaigrette Dressing
1 packet
spinach & rocket mix
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
honey
Nutritional Values
Utensils
Instructions
• 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.
TIP: If your oven tray is crowded, divide the veggies across two trays!
• 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, dried oregano (see ingredients) and a generous squeeze of lemon juice. Season with salt and pepper.
• Drain haloumi and pat dry. Cut 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, then 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!