Haloumi & Dukkah Roast Veggie Bowl
with Yoghurt Dressing- Milk
- Sesame
- Almond
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Slices of flavourful haloumi meet roasted vegetables tossed with dukkah, and there’s a tangy, refreshing yoghurt dressing and roasted almonds to finish it off. Get ready to eat the world!
Ingredients
2 unit
Kumara
1 unit
beetroot
1 unit
onion
1 block
haloumi/grill cheese
(Contains: Milk; )
1 sachet
dukkah
(Contains: Sesame; )
2 clove
garlic
1 bag
salad leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
roasted almonds
(Contains: Almond; )
1 portion
cauliflower
Not included in your delivery
olive oil
4 tsp
vinegar (white wine or red wine)
Nutrition Values
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 2cm chunks. Cut the cauliflower into small florets and roughly chop the stalk. Cut the beetroot (unpeeled) into 1cm chunks. Cut the brown onion into 2cm wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time. 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: Soaking the haloumi helps mellow the saltiness!
Place the kumara, cauliflower, beetroot, onion, dukkah and a drizzle of olive oil on an oven tray lined with baking paper. Toss to coat and roast until tender, 25-30 minutes. TIP: Beetroot is still quite firm even when cooked through. To test whether it's done, test it with a fork – it should easily pierce.
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 / 4 tsp for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt and whisk to combine. Season to taste with salt and pepper.
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 / 4 tsp for 4 people) and vinegar. Season with salt and pepper and mix well. Add the mixed salad leaves and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the salad between plates and top with the roasted veggies and haloumi. Spoon over the yoghurt dressing and sprinkle with the roasted almonds.
