Jewelled Haloumi With Spiced Vegetables (Printable version)
Golden haloumi with pomegranate and herbs atop spiced roasted vegetables.
# 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 tbsp olive oil
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp smoked paprika
11 - Salt and black pepper, to taste
→ Haloumi and Garnish
12 - 9 oz haloumi cheese, sliced into 1/2 inch thick slabs
13 - 1 tbsp olive oil
14 - 1/3 cup pomegranate seeds
15 - 2 tbsp toasted pistachios, roughly chopped
16 - 2 tbsp fresh mint leaves, roughly chopped
17 - 2 tbsp fresh parsley, chopped
18 - Zest of 1 lemon
→ Optional
19 - Greek yogurt or tahini sauce, for serving
# How To:
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 tbsp 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.
07 - Serve warm, with Greek yogurt or tahini sauce on the side if desired.
# Expert Advice:
01 -
- Roasted vegetables get sweet and concentrated while haloumi stays salty and firm
- The colors look like something from a restaurant magazine
- Easy enough for weeknights but impressive enough for guests
02 -
- Crowding the tray steams the vegetables instead of roasting them
- Haloumi can go from golden to rubbery if overcooked so watch closely
- The vegetables need to stay hot when you add the cheese or the dish loses its magic
03 -
- Stir vegetables halfway through roasting for even browning
- Pat eggplant dry before tossing with oil to prevent sogginess
- Serve within 15 minutes for the best texture contrast