Jewelled Haloumi With Spiced Vegetable Bake (Printable)
Golden haloumi atop spiced roasted vegetables with pomegranate, pistachios, and fresh herbs.
# What You Need:
→ Spiced Vegetables
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→ Haloumi and Garnish
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→ Optional Serving
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# How To Make It:
01 - Preheat the oven to 400°F for roasting the vegetables.
02 - In a large bowl, combine sweet potato, eggplant, bell pepper, zucchini, and red onion. Add olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and pepper. Toss until vegetables are evenly coated with spices.
03 - Spread vegetables in a single layer on a large baking sheet. Roast for 30-35 minutes, stirring halfway through cooking, until vegetables are golden brown and tender.
04 - While vegetables roast, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add haloumi slices and cook for 2-3 minutes per side until golden brown and slightly crispy.
05 - Transfer roasted vegetables to a serving platter. Arrange seared haloumi slices on top of the vegetables.
06 - Scatter pomegranate seeds, chopped pistachios, mint, parsley, and lemon zest over the dish. Serve immediately while warm, with Greek yogurt or tahini sauce on the side if desired.
# Expert Suggestions:
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- The way the salty haloumi balances against sweet roasted vegetables feels like someone really understood what comfort food should taste like
- It looks like you spent hours at the stove but honestly most of the magic happens in the oven while you do other things
- Those jewel tones on the platter make even a Tuesday dinner feel like a celebration
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- The vegetables continue cooking after they leave the oven, so pull them out when they're slightly firmer than you'd want for eating
- Haloumi releases liquid when fried—pat the slices dry before cooking for the best golden crust
- Add the fresh herbs and pomegranate right before serving or they'll wilt and lose their magic
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- Cut your vegetables into similar sizes so everything roasts evenly—nothing worse than some pieces burnt while others are still raw
- Toast your pistachios in a dry pan while the vegetables roast, it brings out an incredible nuttiness