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THE DAIRY KITCHEN

Jewelled Haloumi and Spiced Vegetable Bake

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 20 MINS
Cooking 30 MINS
This deliciously simple mid-week meal makes a nice change from the usual and also just happens to be gluten free and meat free! Don’t be put off by the quantity of ingredients, it's actually really simple and you probably have a lot of them in your fridge or pantry.

Ingredients

1 carrot, cut into small chunks
2 zucchini, sliced into 2cm rounds
500g wedge of pumpkin, cut into 2cm cubes
1 red capsicum, cut into 2cm wedges
1 tablespoon olive oil
1 teaspoon each ground cumin and coriander
2 teaspoons smoked paprika
1/3 cup (55g) currants
1/2 cup (70g) pistachio nuts, coarsely chopped
1 tablespoon honey
400g haloumi (cut into 2-3cm thick steaks)
2 tablespoons red wine vinegar
1 tablespoon olive oil, extra
2 tablespoons finely chopped mint

Method

  1. Preheat oven to 200°C (180°C fan forced).  Place vegetables in a large baking paper lined roasting tray, drizzle with olive oil, sprinkle with spices, season with salt and toss to coat evenly.  Bake for 20 minutes. 
  2.  Meanwhile, combine currants, pistachios and honey and place evenly on each slice of haloumi to form a topping.   
  3. Remove the vegetables from the oven and make a few indentations in the vegetables to fit the haloumi.  Nestle the haloumi in amongst the roasted vegetables and cook for a further 10 minutes for until vegetables are cooked and haloumi is warmed through. 
  4. Combine vinegar and extra olive oil and season to taste.  Pour dressing over the hot vegetables, sprinkle with fresh mint and serve.   

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