Minted haloumi with roast vegetables

Minted haloumi with roast vegetables

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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
fibreContent:
proteinContent: 34 grams protein
cholesterolContent: 80 milligrams cholesterol
sodiumContent: 3683.51 milligrams sodium

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