Mint and chilli haloumi with roast vegetable salad
Ingredients • 2 small red onions, quartered • 400g orange sweet potato, halved, cut into 1.5cm thi…
Ingredients
• 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 tablespoon finely chopped fresh rosemary leaves
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 375g truss cherry tomatoes
• 250g haloumi, thinly sliced
• 2 tablespoons 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
Method
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.
