with Babaganoush & Pepitas
A classic and colourful mix of roasted veggies and baby spinach gets a satisfying twist with squeaky haloumi and creamy babaganoush. It's the perfect recipe for a satisfying low-carb meal! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Capsicum
1
Red onion
1
Chopped veggie mix
1 bag
Chermoula spice blend
1 sachet
Haloumi
1 packet
Babaganoush
1 packet
Baby spinach leaves
1 bag
Pepitas
1 packet
Mint
1 bag
• Preheat oven to 240°C/220°C fan forced. Thinly slice capsicum. Cut red onion into bite-sized pieces. Place capsicum, red onion and chopped veggie mix on a lined oven tray. Top with chermoula spice blend, a drizzle of olive oil and a pinch of salt. Toss to coat, then bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, cut haloumi into 1cm slices. • In a small bowl, combine babaganoush with a drizzle of water.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side.
• Add baby spinach leaves to the roast veggie tray. Toss to combine. • Divide roast veggie toss between plates. Top with haloumi. • Serve topped with babaganoush and sprinkled with pepitas and torn mint.
2310
kJ
Energy (kJ)
36.7
g
Fat
15.8
g
of which saturates
23.4
g
Carbohydrate
18.6
g
of which sugars
27
g
Protein
1573
mg
Sodium
