Halloumi Shawarma with Sweet Potatoes, Veggies and Garlic Toum
includes a recyclable aluminum tray- Milk
- Mustard
- Egg
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Fish
- Egg
Ingredients: Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Zucchini • Sweet potato • Sweet bell pepper • Roma tomato • Yellow onion • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Rice vinegar (rice vinegar, sugar, salt) • Shawarma spice blend (spices and herbs, sugars (sugar, corn syrup solids), garlic powder, salt, corn starch, onion powder, silicon dioxide) • Garlic • Aluminum trays.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
8 g
Shawarma Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Tomato
1 unit(s)
Zucchini
1 unit(s)
Sweet Potato
1 unit(s)
Sweet Bell Pepper
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
1 unit(s)
Garlic, cloves
½ tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
56 g
Onion, sliced
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
1 unit(s)
Aluminum trays
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 475°F. Wash and dry all produce.
- Cut sweet potato into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Cut zucchini in half lengthwise, then cut into 1/2-inch moons.
- Peel, then mince or grate garlic.
- Drain and roughly chop olives.
- To the baking tray, add sweet potatoes, zucchini, peppers, onions and 1 1/2 tbsp (3 tbsp) oil. (NOTE: For 4 servings, use 2 baking trays, with 1 1/2 tbsp oil per baking sheet.) Season with salt, pepper and half the Shawarma Spice Blend, then toss to coat.
- Roast in the middle of the oven for 12-14 min. Remove from the oven and flip.
- Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with remaining Shawarma Spice Blend, salt, pepper and 1 tbsp (2 tbsp) oil. Mix to combine.
- When veggies have roasted for 12-14 min, add halloumi on top of baking trays. Roast in the bottom of the oven, 12-14 min, until veggies are tender and halloumi is golden.
- Meanwhile, cut tomato into 1/2-inch pieces. Add to a small bowl with 1/2 tbsp (1 tbsp) oil and olives. Stir to combine. Season with salt and pepper.
- To another small bowl, add mayo, vinegar, 1/4 tsp (1/2 tsp) sugar and garlic. Season with salt and pepper, then whisk until smooth.
- Divide veggies and halloumi between plates.
- Top with tomato-olive mixture.
- Drizzle garlic toum over top.
If you've opted to get halloumi, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season halloumi the same way the recipe instructs you to season chicken. When veggies have roasted for 12-14 min, add halloumi on top of baking trays. Roast in the bottom of the oven, 12-14 min, until veggies are tender and halloumi is golden.
Skip instructions to slice halloumi.
