Minted haloumi with roast vegetables

Minted haloumi with roast vegetables


No meat doesnt mean no taste and this recipe for minted haloumi with roast vegetables proves the point.

The ingredient of Minted haloumi with roast vegetables

  1. 500g haloumi
  2. 1 bunch Dutch carrots, peeled, trimmed
  3. 150g green beans, trimmed
  4. 2 small zucchini, thickly sliced
  5. 1 red capsicum, cut into 2cm pieces
  6. 1 red onion, halved, thinly sliced
  7. 4 garlic cloves, thinly sliced
  8. 1 eggplant, cut into 2cm pieces
  9. 1/3 cup olive oil
  10. 1/4 cup plain flour
  11. Crusty bread, to serve
  12. Lemon wedges, to serve
  13. 2 tbsp mint leaves, finely chopped
  14. 400ml milk
  15. 1/2 lemon, rind finely grated

The instruction how to make Minted haloumi with roast vegetables

  1. Make mint marinade: Combine all ingredients in a ceramic dish.
  2. Slice each block of haloumi lengthways into 6 pieces. Add haloumi to marinade and turn to coat. Cover and refrigerate overnight (see note).
  3. Preheat oven to 200u00b0C. Combine carrots, beans, zucchini, capsicum, onion, garlic and eggplant in a roasting pan. Drizzle with 2 tablespoons of oil. Season with pepper. Roast for 20 minutes or until light golden and tender.
  4. Meanwhile, place flour on a plate. Remove haloumi from marinade, allowing some of the mint to remain on the cheese. Press 1 side of haloumi into flour to coat. Turn over and repeat. Heat remaining 2 tablespoons of oil in a non-stick frying pan over medium heat. Cook haloumi, in batches, for 4 minutes on each side or until light golden.
  5. Serve with roasted vegetables, crusty bread and lemon wedges.

Nutritions of Minted haloumi with roast vegetables

calories: 625.224 calories
fatContent: 44 grams fat
saturatedFatContent: 19 grams saturated fat
carbohydrateContent: 21 grams carbohydrates
sugarContent: 14 grams sugar
proteinContent: 34 grams protein
cholesterolContent: 80 milligrams cholesterol
sodiumContent: 3683.51 milligrams sodium


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