Jewelled Haloumi with Spiced Vegetable Bake

Ingredients

Scaled for your household (4 portions) · original serves 4

• Carrots1
  cut into small chunks
• Zucchini2
  sliced into 2cm rounds
• Butternut pumpkin500 g
  cut in 2cm cubes
• Red capsicum1
  cut into wedges
• Olive oil2 AU tbsp
  Original recipe breakdown · used in multiple steps

  • 1 tablespoon olive oil
  • 1 tablespoons olive oil, extra — extra
• Ground cumin1 tsp
• Ground coriander1 tsp
• Paprika2 tsp
• Currants¼ cup
• Pistachios½ cup
  coarsely chopped
• Honey1 AU tbsp
• Haloumi400 g
• Red wine vinegar2 AU tbsp
• Mint leaves2 AU tbsp
• Mixed salad leaves (optional)to taste
  to serve
• Saltto taste
• Black pepperto taste

Method

1. 1

   Preheat to 200°C. Toss carrot, zucchini, pumpkin and capsicum on a lined tray with the first tablespoon of olive oil, cumin, ground coriander and smoked paprika. Roast for 10 minutes.

2. 2

   Mix currants, pistachios and honey and press onto the haloumi steaks. Nestle them into the vegetables and roast for another 20 minutes until vegetables are tender and cheese warmed through.

3. 3

   Whisk red wine vinegar with the remaining olive oil and seasoning. Dress the hot vegetables and finish with mint. Serve with leafy greens.