Jewelled Haloumi With Spiced Vegetable (Printable Format)
Golden haloumi atop spiced roasted vegetables with pomegranate and herbs
# What You Need:
→ Vegetables
01 - 1 large sweet potato, peeled and diced
02 - 1 medium eggplant, diced
03 - 1 red bell pepper, diced
04 - 1 zucchini, diced
05 - 1 red onion, cut into wedges
06 - 3 tablespoons olive oil
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon smoked paprika
11 - Salt and black pepper, to taste
→ Haloumi and Garnish
12 - 9 ounces haloumi cheese, sliced into 1/2 inch thick slabs
13 - 1 tablespoon olive oil
14 - 1/3 cup pomegranate seeds
15 - 2 tablespoons toasted pistachios, roughly chopped
16 - 2 tablespoons fresh mint leaves, roughly chopped
17 - 2 tablespoons fresh parsley, chopped
18 - Zest of 1 lemon
19 - Greek yogurt or tahini sauce, for serving (optional)
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - In a large bowl, toss the sweet potato, eggplant, bell pepper, zucchini, and red onion with olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and pepper until well coated.
03 - Spread the vegetables evenly on a large baking tray. Roast for 30-35 minutes, stirring halfway, until golden and tender.
04 - Meanwhile, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Fry the haloumi slices for 2-3 minutes per side until golden brown.
05 - Once the vegetables are roasted, transfer them to a serving platter. Arrange the fried haloumi slices on top.
06 - Scatter pomegranate seeds, pistachios, mint, parsley, and lemon zest over the dish. Serve warm, with Greek yogurt or tahini sauce on the side if desired.
# Expert Suggestions:
01 -
- The salty haloumi against sweet roasted vegetables creates this incredible balance that makes everyone go back for seconds
- It looks like something from a fancy restaurant but comes together in under an hour with mostly pantry spices
02 -
- Dont crowd the baking tray or the vegetables will steam instead of roast, and you will miss those caramelized edges
- Halousi can go from golden to burnt quickly, so keep an eye on it and adjust the heat if needed
03 -
- Pat the haloumi dry with paper towels before frying to get the crispiest golden exterior
- Toast your pistachios in a dry pan for 2 to 3 minutes beforehand to intensify their nutty flavor