Minted haloumi with roast vegetables recipe

Photo:Minted haloumi with roast vegetables recipe

The home of Tasty Food Recipes invites you to try Minted haloumi with roast vegetables recipe. Enjoy my collection of delicious food recipes and learn how to make Minted haloumi with roast vegetables.

Ingredients (serves 4)

2 x 250g packets haloumi cheese
1 bunch Dutch carrots, peeled, trimmed
150g green beans, trimmed
2 small zucchini, thickly sliced
1 red capsicum, cut into 2cm pieces
1 red onion, halved, thinly sliced
4 garlic cloves, thinly sliced
1 eggplant, cut into 2cm pieces
1/3 cup olive oil
1/4 cup plain flour
crusty bread and lemon wedges, to serve
Mint marinade
2 tablespoons mint leaves, finely chopped
400ml milk
1/2 lemon, rind finely grated 

Method

Make mint marinade: Combine all ingredients in a ceramic dish.

Slice each block of haloumi lengthways into 6 pieces. Add haloumi to marinade and turn to coat. Cover and refrigerate overnight (see note).

Preheat oven to 200°C. 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.

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.

Serve with roasted vegetables, crusty bread and lemon wedges. 

Notes 

Marinating haloumi overnight will tenderise the cheese and reduce the salty flavour.
You'll need to start this 1 day ahead.

Source
Super Food Ideas - May 2007, Page 64
Recipe by Yianni Sourris 

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