Jewelled Haloumi Spiced Vegetable Bake (Printable View)
Golden haloumi atop spiced roasted vegetables, finished with pomegranate jewels and fresh herbs.
# What You’ll 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
→ Optional
19 - Greek yogurt or tahini sauce, for serving
# Cooking 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.
07 - Serve warm, with Greek yogurt or tahini sauce on the side if desired.
# Expert Tips:
01 -
- The salty haloumi against sweet roasted vegetables creates this incredible balance that keeps you going back for just one more bite
- It looks like something from a restaurant but comes together in under an hour with minimal hands-on time
02 -
- I once skipped the step of stirring the vegetables halfway through roasting and ended up with some pieces burnt while others were still raw
- The haloumi keeps cooking even after you take it out of the pan, so remove it when it looks slightly lighter than your ideal golden brown
03 -
- Buy your pomegranate already seeded if you're short on time—the pre-seeded ones taste just as good
- If your haloumi is particularly salty, give it a quick rinse under cold water before frying