Jewelled Haloumi With Spiced Vegetables (Printable Version)
Golden haloumi meets spiced roasted vegetables in this vibrant Middle Eastern-inspired dish, topped with pomegranate, pistachios, and fresh herbs.
# Ingredient List:
→ Vegetables
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→ Haloumi and Garnish
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→ Optional Serving
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# How to Make:
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:
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- The salty crunch of haloumi against sweet roasted vegetables creates that perfect sweet salty balance everyone craves
- It looks impressive but comes together in under an hour with mostly hands off cooking time
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- Dont overcrowd the baking tray or vegetables will steam instead of roast
- Pat haloumi dry before frying to get that gorgeous golden crust instead of a grey soggy mess
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- Use your hands to toss the vegetables with spices, you can feel the coating better than with a spoon
- Buy extra pomegranate seeds, they tend to disappear as people snack while garnishing