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Minted haloumi with roast vegetables
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Prep Time:
400 minutes
Cook Time:
45 minutes
Total Time:
445 minutes
Satisfying meatless dish featuring minted haloumi and flavorful roasted vegetables.
Ingredients:
  • 500g haloumi
  • 1 bunch Dutch carrots, peeled, trimmed
  • 150g green beans, trimmed
  • 2 small zucchini, thickly sliced
  • 1 red capsicum, cut into 2cm pieces
  • 1 red onion, halved, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 eggplant, cut into 2cm pieces
  • 75.08 gm olive oil
  • 62.50 ml plain flour
  • Crusty bread, to serve
  • Lemon wedges, to serve
  • 40.00 ml mint leaves, finely chopped
  • 400ml milk
  • 1/2 lemon, rind finely grated
Instructions:
  • Create a luscious mint marinade by mixing all ingredients in a charming ceramic dish.
  • Cut each block of haloumi into 6 long slices. Place the haloumi in the marinade, ensuring each piece is coated. Cover and refrigerate overnight.
  • Preheat the oven to 200°C. Toss together the carrots, beans, zucchini, capsicum, onion, garlic, and eggplant in a roasting pan. Drizzle with 2 tablespoons of oil and sprinkle with pepper. Roast for 20 minutes until lightly golden and tender.
  • Coat haloumi in flour while leaving some mint on the cheese. Pan-fry in 2 tablespoons of oil for 4 minutes per side until golden brown.
  • Accompany with roasted vegetables, crusty bread, and lemon wedges.

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