Mint and chilli haloumi with roast vegetable salad

Cooking Salads Mint and chilli haloumi with roast vegetable salad

Add fresh flavours to your weeknight meal with this divine haloumi and roast vegie salad spiked with mint and chilli.

Lables: Low carb Low kilojoule Lower gi Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 190C/170C fan-forced. Combine onion, potato, capsicum, eggplant, zucchini, rosemary and garlic in a large baking dish. Drizzle with 1 1/2 tablespoons oil. Season with salt and pepper. Toss gently to coat. Roast vegetables for 30 minutes.
  2. Add tomato to dish. Roast for 15 minutes or until vegetables are tender. Meanwhile, place haloumi on a plate. Sprinkle with mint and chilli. Heat remaining oil in a large non-stick frying pan. Add haloumi to pan. Cook for 1 to 2 minutes, turning once, or until golden. Divide rocket between serving plates. Top with vegetable mixture and haloumi. Serve with mint leaves and drizzle with lemon.

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2 small red onions, quartered
400g orange sweet potato, halved, cut into 1.5cm thick slices
1 red capsicum, thickly sliced
6 baby eggplants, halved lengthways
2 medium zucchini, thickly sliced
1 tbsp finely chopped fresh rosemary leaves
2 garlic cloves, crushed
2 tbsp olive oil
375g truss cherry tomatoes
250g haloumi, thinly sliced
2 tbsp finely chopped fresh mint leaves
1 long red chilli, finely chopped
1 bunch rocket, trimmed
1/4 cup fresh mint leaves
1/4 cup lemon juice

Adv

Autors
Preparation time
30
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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