Haloumi & Dukkah Roast Veggie Bowl
with Yoghurt Dressing
- Milk
- Sesame
Ingredients
1
Peeled Pumpkin Pieces
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Halloumi
(Contains: Milk; )
1 sachet
Dukkah
(Contains: Sesame; )
1
Red Onion
1 packet
baby spinach & rocket mix
1
Cauliflower
1
Parsnip
Nutrition Values
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the parsnip into 2cm half-moons. Chop the cauliflower into small florets and roughly chop the stalk. Cut the red 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 peeled & chopped pumpkin, parsnip, cauliflower, red onion, dukkah and a generous drizzle of olive oil on an oven tray lined with baking paper. Toss to coat and roast until tender, 25-30 minutes.
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 to the garlic oil mixture and whisk to combine. Season to taste with salt and pepper.
When the veggies have 5 minutes cook time remaining, return the medium frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side.
In a medium bowl, add olive oil (2 tsp for 2 people / 4 tsp for 4 people) and vinegar. Season with salt and pepper and mix well. Add the spinach & rocket mix 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 vegetables and haloumi. Spoon over the garlic yoghurt and sprinkle with the roasted almonds. Enjoy!
