No meat doesn’t mean no taste and this recipe for minted haloumi with roast vegetables proves the point.
Ingredients
- 500g haloumi
- 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, to serve
- Lemon wedges, to serve
Mint marinade
- 2 tablespoons mint leaves, finely chopped
- 400ml milk
- 1/2 lemon, rind finely grated
Method
- Step 1Make mint marinade: Combine all ingredients in a ceramic dish.
- Step 2Slice each block of haloumi lengthways into 6 pieces. Add haloumi to marinade and turn to coat. Cover and refrigerate overnight (see note).
- Step 3Preheat 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.
- Step 4Meanwhile, 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.
- Step 5Serve with roasted vegetables, crusty bread and lemon wedges.
- Low carb
- Lower gi
- Vegetarian
Nutrition
2616 kj
Energy
44g
Fat Total
19g
Saturated Fat
6g
Fibre
34g
Protein
80mg
Cholesterol
3683.51mg
Sodium
14g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
Marinating haloumi overnight will tenderise the cheese and reduce the salty flavour. You’ll need to start this 1 day ahead.
- Author: Yianni Sourris
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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