Middle Eastern Haloumi & Garlic Yoghurt
with Roast Veggie Quinoa & Toasted Almonds
A spiced haloumi in a gorgeous bowl of roasted veggies, quinoa and dolloped with an aromatic garlic yoghurt is almost too good to be true. But it gets better because this recipe is both healthy and tasty with a bit of something for everyone.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1 packet
flaked almonds
(Contains Almond; )
1 bag
baby spinach leaves
1 sachet
Zesty Chilli Salt
1
white turnip
1 packet
Quinoa & Millet Blend
(May be present Milk, Tree Nuts, Peanut, Sesame, Soy. )
2 clove
garlic
1 sachet
Middle Eastern Seasoning
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
haloumi/grill cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiling water. Add quinoa & millet blend and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. Drain and return to saucepan.
TIP: Rinsing the grain blend helps remove any bitter flavour!
• Meanwhile, finely chop garlic. Cut haloumi into 1cm strips. • In a medium bowl, combine haloumi, Middle Eastern seasoning and a drizzle of olive oil. Set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• When the veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey and toss to combine.
• When the veggies are done, transfer them to the saucepan with quinoa and millet. Add baby spinach leaves, zesty chilli salt and a drizzle of olive oil. Season to taste and stir to combine.
• Divide roast veggie quinoa and millet between bowls. Top with Middle Eastern haloumi. • Garnish with toasted almonds. Drizzle over garlic yoghurt. Enjoy!