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Mint and chilli haloumi with roast vegetable salad
Mint and chilli haloumi with roast vegetable salad
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Elevate your weeknight dinner with a vibrant haloumi and roasted vegetable salad infused with zesty mint and spicy chilli.
Ingredients:
  • 2 small red onions, quartered
  • 400g orange sweet potato, halved, cut into 1.5cm thick slices
  • 1 red capsicum, thickly sliced
  • 6 baby eggplants, halved lengthways
  • 2 medium zucchini, thickly sliced
  • 20.00 ml finely chopped fresh rosemary leaves
  • 375g truss cherry tomatoes
  • 250g haloumi, thinly sliced
  • 40.00 ml finely chopped fresh mint leaves
  • 1 long red chilli, finely chopped
  • 1 bunch rocket, trimmed
  • 62.50 ml fresh mint leaves
  • 65.63 gm lemon juice
Instructions:
  • Preheat oven to 190C/170C fan-forced. Mix onion, potato, capsicum, eggplant, zucchini, rosemary, and garlic in a large baking dish. Drizzle with 1 1/2 tablespoons of oil. Season with salt and pepper. Gently toss to coat. Roast for 30 minutes.
  • Place tomato onto the dish and roast it for 15 minutes or until the vegetables are tender. While waiting, arrange the haloumi on a plate and sprinkle with mint and chili. Heat the remaining oil in a large non-stick frying pan. Add the haloumi to the pan and cook for 1 to 2 minutes, turning once, until golden. Divide the rocket between serving plates and top with the vegetable mixture and haloumi. Serve with mint leaves and a drizzle of lemon.

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