Haloumi Toss with Roasted Vegetables and Beet Yoghurt

Haloumi Toss with Roasted Vegetables and Beet Yoghurt

Ready in 45 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, May 26, 2019.
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Ingredients

VEGETABLES

  • 1/2 butternut pumpkin, cut into wedges
  • 1/2 beetroot, cut into wedges
  • 1/4 cauliflower, cut into small florets
  • 1 pack spiced pumpkin seeds
  • 1/3 pack baby spinach, roughly chopped
  • 1 tsp balsamic vinegar

BEET YOGHURT

  • 1/4 cup yoghurt
  • 1 pack freeze-dried beetroot powder
  • 1/4 tsp honey

HALOUMI

  • 3/4 pack haloumi, cut into 1cm thick slices
  • 1 pack haloumi spices

TO SERVE

  • 1/2 bunch parsley, chopped

Steps

  1. Preheat oven to 220°C.
  2. Prep & cook vegetables. Toss pumpkin, beetroot, cauliflower and spiced pumpkin seeds on a lined oven tray with 1/2 tsp oil. Season and roast in oven for about 25 minutes, until tender and golden.
  3. Toss through baby spinach and balsamic vinegar and season.
  4. Make dressing. Combine all beet yoghurt ingredients together in a bowl and season to taste.
  5. Prep & cook haloumi. When vegetables have 5 minutes remaining, heat 1/2 tsp oil in a non-stick fry-pan on medium-high heat. Rub haloumi with haloumi spices, pressing seeds to stick. Cook haloumi for about 1 minute each side, until golden.
  6. Serve vegetables topped with haloumi, beet yoghurt and a sprinkle of parsley.

Nutritional Information

Energy 1730 kj
413 kcal
Protein 23.7g
Carbohydrate 21.8g
Fat 24.4g