Haloumi & Creamy Roast Veggie Salad
with Garlic Yoghurt & Mint
- Almond
- Milk
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.*
Ingredients
1
carrot
1
parsnip
1
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
Utensils
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.
Divide the creamy roast veggie salad between bowls. Top with the haloumi and toasted almonds. Tear over the mint leaves.
