Greek Haloumi Souvlaki Bowls with Kumara Chips & Tzatziki

Greek Haloumi Souvlaki Bowls with Kumara Chips & Tzatziki

Ready in 35 minutes • Serves 5
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, April 5, 2020.
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Ingredients

Chips

  • 800g red kumara, cut into chips
  • 2 tsp Greek spices

Haloumi

  • 400g haloumi, diced 1cm
  • Remaining Greek spices

Salad

  • 2 courgettes, thinly sliced into rounds
  • 1 pack cherry tomatoes, halved
  • 100g rocket

To Serve

  • 1 pack garlic pita
  • 100g tzatziki
  • 75g romesco sauce
  • 1 bunch dill, roughly chopped

Steps

  1. Preheat oven to 220°C. Prep & cook chips. Toss kumara on a lined oven tray with first measure of Greek spices and a drizzle of oil. Season and roast for 20-25 minutes, until golden and tender.
  2. Prep haloumi & salad. Prep haloumi, courgettes and cherry tomatoes and set aside separately. Season cherry tomatoes.
  3. Cook courgettes. Heat a drizzle of oil in a non-stick fry-pan on high heat. Cook courgettes with a pinch of salt and pepper for 4-5 minutes, until tender and golden. Remove from pan. Reserve pan.
  4. Heat pita. Wrap pita bread in foil and heat in oven on rack below chips for about 10 minutes, until hot through. Cut in half.
  5. Cook haloumi & prep dill. In a bowl, toss haloumi with remaining Greek spices. Heat a drizzle of oil in reserved fry-pan on medium heat. Cook haloumi for 5-6 minutes, turning, until golden.
  6. Serve tzatziki topped with pita, salad, haloumi and chips. Drizzle with romesco and top with dill.

Nutritional Information

Energy 2867 kj
685 kcal
Protein 29.7g
Carbohydrate 74.6g
Fat 28.2g