Jewelled Haloumi With Spiced Vegetables

The first time I served this at a dinner party, my friend stopped mid conversation and just stared at her plate. Those ruby pomegranate seeds against golden haloumi and burnt orange vegetables make something that looks like edible art. I've since learned that people eat first with their eyes, and this dish delivers on both fronts.

Last autumn, I made this for a cozy Sunday dinner with my sister. She's usually skeptical about vegetarian mains, but she went back for seconds and asked if I could teach her the spice blend. That's when I knew this recipe was a keeper, the kind that converts skeptics without them realizing what happened.

Ingredients

• Sweet potato: The natural sweetness balances beautifully with salty haloumi and holds its texture through roasting
• Eggplant: Becomes creamy and tender in the oven, almost melting into the other vegetables
• Red bell pepper: Adds a burst of color and natural sweetness that intensifies when roasted
• Zucchini: Provides a fresh contrast and soaks up those gorgeous spices
• Red onion: Caramelizes beautifully and adds a subtle sharpness that cuts through the richness
• Olive oil: Helps the spices bloom and ensures vegetables get those lovely golden edges
• Ground cumin and coriander: The backbone of Middle Eastern flavor, earthy and warm
• Ground cinnamon: Just a half teaspoon adds warmth without making the dish taste like dessert
• Smoked paprika: Gives a subtle smoky depth that makes people wonder what your secret is
• Haloumi cheese: The star of the show, with its satisfying squeak and ability to get golden without melting away
• Pomegranate seeds: These jewels add bursts of tart sweetness and make the dish sing
• Toasted pistachios: A buttery crunch that ties everything together
• Fresh mint and parsley: Bright herbs that cut through the roasted richness and add freshness
• Lemon zest: The final touch that lifts all the flavors and makes them pop

Instructions

Preheat your oven:

Get it to 200°C so it's good and hot when those vegetables go in

Coat the vegetables:

Toss everything in a large bowl with olive oil and spices until each piece is glistening and fragrant

Roast until golden:

Spread on a baking tray and roast for 30 to 35 minutes, stirring halfway so nothing burns

Fry the haloumi:

While vegetables roast, fry slices in a hot pan with olive oil until golden brown on both sides

Assemble with love:

Pile vegetables on a platter, arrange haloumi on top, then scatter all those gorgeous garnishes

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This recipe has become my go to for bringing to friends' houses. It travels well, serves a crowd, and always prompts the question what's in that spice mix. There's something deeply satisfying about serving food that makes people feel celebrated.

Making It Your Own

I've experimented with butternut squash in place of sweet potato, and it works beautifully. Sometimes I'll add chickpeas to the vegetable mix for extra protein, especially when serving it as a standalone main. The dish is forgiving that way.

Timing Like A Pro

The trick is having everything prepped before you start. Get those vegetables diced and spices mixed. Have your garnishes ready in little bowls. That way when the vegetables come out of the oven, you can assemble while everything is still hot and the haloumi is at its golden best.

Serving Suggestions

A dollop of Greek yogurt or tahini sauce on the side adds creaminess and cools down the spices. Warm flatbread for scooping up those juices. This works as a vegetarian centerpiece or a stunning side alongside grilled meats.

• Leftovers reheat surprisingly well for lunch the next day
• The vegetables can be roasted a day ahead and reheated
• Add a handful of arugula underneath for peppery fresh contrast

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There's something joyful about a dish that looks this stunning and tastes even better. Every time I make it, I'm reminded that good food is meant to be shared.

Recipe Questions & Answers

→ Can I prepare the vegetables ahead of time?

Yes, you can chop and season the vegetables up to a day in advance. Store them in an airtight container in the refrigerator. When ready to cook, simply spread them on the baking tray and roast as directed.

→ What can I serve alongside this dish?

Greek yogurt or tahini sauce makes an excellent accompaniment. Warm flatbread, couscous, or quinoa also pair beautifully. As suggested, it works wonderfully alongside grilled lamb or chicken for non-vegetarian diners.

→ Is haloumi suitable for vegetarians?

Most haloumi is vegetarian-friendly, made from sheep's or goat's milk with rennet. However, always check the packaging to ensure the rennet used is vegetarian. Some brands may use animal-derived rennet.

→ Can I make this dish dairy-free?

Yes, replace haloumi with extra-firm tofu slices or thick-cut vegetables like portobello mushrooms. Fry them similarly to achieve a golden crust. The tofu won't have the same salty flavor, so you may want to add additional seasoning.

→ How do I store leftovers?

Store components separately for best results. Keep roasted vegetables in an airtight container for up to 3 days. Haloumi is best freshly fried, but can be refrigerated and briefly reheated in a pan. Add fresh garnishes just before serving.

→ Can I grill the vegetables instead of roasting?

Absolutely. Cut vegetables into larger slices to prevent them falling through grill grates. Brush with oil and spices, then grill over medium-high heat for 15-20 minutes, turning occasionally, until charred and tender.