Haloumi Toss with Roasted Vegetables and Beet Yoghurt

Haloumi Toss with Roasted Vegetables and Beet Yoghurt

Ready in 45 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 26, 2019.
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Ingredients

VEGETABLES

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

BEET YOGHURT

  • 150g yoghurt
  • 1 pack freeze-dried beetroot powder
  • 1/2 tsp honey

HALOUMI

  • 1 1/2 packs 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 tsp oil. Season and roast in oven for 25-30 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 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 1718 kj
411 kcal
Protein 24.1g
Carbohydrate 20.4g
Fat 24.5g