Haloumi & Spiced Roast Veggie Bowl with Garlic Yoghurt Dressing

Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted veggies tossed with Middle Eastern-inspired spices, while a tangy yoghurt dressing and roasted almonds finish it off.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C/200°C fan-forced. Cut the butternut pumpkin into 2cm chunks. Cut the zucchini into 2cm half-moons. Cut the beetroot (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. 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: Peel the pumpkin if you prefer! TIP: Soaking the haloumi helps mellow the saltiness!

Step 2

Place the pumpkin, zucchini, beetroot, onion, ras el hanout and a drizzle of olive oil on an oven tray lined with baking paper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

Step 3

While the veggies are roasting, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl and add the Greek yoghurt. Whisk to combine. Season to taste and set aside.

Step 4

Return the 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.

Step 5

In a medium bowl, add olive oil (2 tsp for 2 people / 1 tbs for 4 people) and vinegar. Season with salt and pepper and mix well. Add the spinach & rocket mix and toss to combine.

Step 6

Divide the salad between plates and top with the spiced roasted veggies and haloumi. Spoon over the garlic yoghurt and sprinkle with the chopped roasted almonds.

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