Jewelled Haloumi With Spiced Vegetable Bake (Printable)

Golden haloumi meets spiced roasted vegetables in this colorful Middle Eastern-inspired dish topped with pomegranate and herbs.

# What You'll Need:

→ Vegetables

01 - 1 large sweet potato, peeled and diced into 1-inch cubes
02 - 1 medium eggplant, diced into 1-inch pieces
03 - 1 red bell pepper, diced
04 - 1 zucchini, diced
05 - 1 red onion, cut into wedges
06 - 3 tbsp olive oil
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp smoked paprika
11 - Salt and black pepper, to taste

→ Haloumi and Garnish

12 - 9 oz haloumi cheese, sliced into 1/2-inch thick slabs
13 - 1 tbsp olive oil
14 - 1/3 cup pomegranate seeds
15 - 2 tbsp toasted pistachios, roughly chopped
16 - 2 tbsp fresh mint leaves, roughly chopped
17 - 2 tbsp fresh parsley, chopped
18 - Zest of 1 lemon
19 - Greek yogurt or tahini sauce, for serving (optional)

# How to Make It:

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 tbsp 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. Serve warm, with Greek yogurt or tahini sauce on the side if desired.

# Expert Advice:

01 -
  • The salty haloumi against sweet roasted vegetables creates that perfect sweet and savory balance we all crave
  • It looks absolutely stunning on the table like something from a restaurant but comes together with barely any effort
  • The spice blend transforms ordinary vegetables into something extraordinary and comforting
02 -
  • Haloumi can release a lot of water when fried, so pat the slices dry with paper towels before cooking for better browning
  • The vegetables will continue to cook slightly after leaving the oven, so pull them out when theyre just tender, not mushy
  • Pomegranate seeds are best added right before serving so they stay plump and juicy
03 -
  • Use the largest baking tray you have so the vegetables roast rather than steam in their own juices
  • Toast your pistachios in a dry pan for 2 to 3 minutes before chopping to bring out their natural oils

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