Protein Boost | Sheet Pan Aloo Gobi with Halloumi
over Lemony Labneh
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
Protein Boost | Sheet Pan Aloo Gobi with Halloumi
over Lemony Labneh
Power up on proteins! Add halloumi to your meal with our Protein Boost option. An Indian menu classic comes together as effortlessly as a restaurant order. Potatoes and cauliflower are the aloo and the gobi on your sheet pan. They arrive at the table in a whirl of warm spices and sharp cilantro, plated over creamy lemon-spiked labneh.
We will send you:
- 15ml Minced garlic
- 300g Cauliflower florets
- 450g Baby potatoes
- 50g Sliced red onions
- 14g Cilantro
- 1 Lemon
- 150g Green peas
- 100ml Tomato sauce
- 60ml Labneh
- 125g Halloumi
- 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)
Contains: Milk • Mustard
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
30 g
Saturated Fat
16 g
Sodium
1900 mg
Total Carb
80 g
Sugars
16 g
Protein
34 g
Fibre
14 g
Preparation
Start the aloo gobi
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss the potatoes and cauliflower (halve if large) with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, stirring halfway, 16 to 18 min., until beginning to soften.
- Drizzle with the tomato sauce.
Mise en place
- Meanwhile, halve the lemon; juice ½ and cut the remaining ½ into 2 wedges.
- Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems.
- In a small bowl, combine the labneh, lemon juice, chopped cilantro and S&P.
Finish the aloo gobi
- In a medium bowl, combine the peas, onions, a drizzle of oil, the remaining spices and S&P.
- When the potatoes and cauliflower are beginning to soften, add the pea-onion mixture and garlic.
- Roast, 5 to 7 min., until tender.
Plate your dish
- Divide the labneh between your plates and spread out in a circular motion.
- Top with the aloo gobi.
- Garnish with the remaining cilantro and the lemon wedges. Bon appétit!
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