Haloumi & Creamy Roast Veggie Salad

Name: Haloumi & Creamy Roast Veggie Salad with Garlic Yoghurt & Mint
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 carrot; 1 parsnip; 1 beetroot; 1 packet flaked almonds; 1 packet haloumi/grill cheese; 1 drizzle white wine vinegar; 1 bag salad leaves; 1 bunch mint; 1 sachet Aussie Spice Blend; 2 clove garlic; 1 packet Greek-Style Yoghurt

with Garlic Yoghurt & Mint

Get up to $175 off

Here’s a hearty vegetarian meal that makes you feel whole, happy and healthy all at once. Flavourful haloumi meets roasted vegetables tossed with golden spices, and there’s a garlicky yoghurt drizzle and toasted almonds to finish it off.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Under 30g carbs

•Veggie

•Calorie Smart

Allergens:

Almond

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

parsnip

beetroot

1 packet

flaked almonds

(Contains: Almond; )

1 packet

haloumi/grill cheese

(Contains: Milk; )

1 bag

salad leaves

1 bunch

mint

1 sachet

Aussie Spice Blend

2 clove

garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)2068 kJ

Fat29.9 g

of which saturates17.8 g

Carbohydrate29.8 g

of which sugars17.7 g

Dietary Fibre29.8 g

Protein30.4 g

Sodium1800 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the carrot into thin rounds. Cut the parsnip into bite-sized chunks. Cut the beetroot into small chunks. Place the veggies on a lined oven tray. Sprinkle over the Aussie spice blend and drizzle with olive oil. Toss to coat and roast until tender, 20-25 minutes. Allow to cool slightly.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Finely chop the garlic. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil mixture to a second small bowl, then add the Greek-style yoghurt and stir to combine. Season to taste and set aside.

When the veggies have 5 minutes cook time remaining, cut the haloumi into 1cm-thick slices. Return the frying pan to a medium-high heat, with a drizzle of olive oil. Pat the haloumi dry with paper towel, then add to the pan and cook until golden brown, 1-2 minutes each side.

While the haloumi is cooking, combine the mixed salad leaves, roasted veggies, a drizzle of white wine vinegar and the garlic yoghurt in a large bowl. Toss to combine. Season to taste.