with Roast Veggie Toss, Almonds & Greek-Style Yoghurt
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted vegetables tossed with herby garlic seasoning, and there’s a tangy yoghurt dressing and toasted almonds to finish it off. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Potatoes
2
Carrot
1
Beetroot
1
Garlic & herb seasoning
1 sachet
Haloumi
1 packet
Garlic
2 clove
Honey
1 tbs
Chilli flakes
1 pinch
Baby spinach leaves
1 bag
White wine vinegar
1 drizzle
Roasted almonds
1 packet
Greek-style yoghurt
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut beetroot into bite-sized chunks.
• Place prepped veggies on a lined oven tray. • Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, cut haloumi into 1cm-thick slices. • Place in a medium bowl and cover with water. • Finely chop garlic.
• When the veggies have 5 minutes remaining, drain haloumi and pat dry. In a large frying pan heat a drizzle of olive oil over medium-high. • Cook haloumi until golden brown, 1-2 minutes each side. • Reduce pan to medium heat. In the last minute of cook time, add garlic, the honey and chilli flakes (if using) and turn haloumi to coat, until fragrant, 1-2 minutes.
• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of the white wine vinegar. • Gently toss to combine. Season to taste.
• Roughly chop roasted almonds. • Divide roast veggie toss between plates. Top with sweet and sticky haloumi. • Sprinkle with almonds. Serve with a dollop of Greek-style yoghurt. Enjoy!
2561
kJ
Energy (kJ)
33
g
Fat
16.1
g
of which saturates
47.7
g
Carbohydrate
25.1
g
of which sugars
30.8
g
Protein
1572
mg
Sodium
with Mixed Leaves & Crushed Peanuts
