Jewelled Haloumi With Spiced Vegetables (Printable)

Golden haloumi atop spiced roasted vegetables, garnished with pomegranate and herbs

# What You Need:

→ Vegetables

01 - 1 large sweet potato, peeled and diced
02 - 1 medium eggplant, diced
03 - 1 red bell pepper, diced
04 - 1 zucchini, diced
05 - 1 red onion, cut into wedges
06 - 3 tablespoons olive oil
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon smoked paprika
11 - Salt and black pepper, to taste

→ Haloumi and Garnish

12 - 8 ounces haloumi cheese, sliced into 1/2 inch thick slabs
13 - 1 tablespoon olive oil
14 - 1/3 cup pomegranate seeds
15 - 2 tablespoons toasted pistachios, roughly chopped
16 - 2 tablespoons fresh mint leaves, roughly chopped
17 - 2 tablespoons fresh parsley, chopped
18 - Zest of 1 lemon

→ Optional

19 - Greek yogurt or tahini sauce, for serving

# Directions:

01 - Preheat the oven to 400°F.
02 - In a large bowl, toss the sweet potato, eggplant, bell pepper, zucchini, and red onion with olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and pepper until well coated.
03 - Spread the vegetables evenly on a large baking tray. Roast for 30-35 minutes, stirring halfway, until golden and tender.
04 - Meanwhile, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Fry the haloumi slices for 2-3 minutes per side until golden brown.
05 - Once the vegetables are roasted, transfer them to a serving platter. Arrange the fried haloumi slices on top.
06 - Scatter pomegranate seeds, pistachios, mint, parsley, and lemon zest over the dish. Serve warm, with Greek yogurt or tahini sauce on the side if desired.

# Expert Suggestions:

01 -
  • The contrast between salty golden haloumi and sweet spiced vegetables is absolutely magical
  • It transforms into a stunning centerpiece that makes vegetarian cooking feel celebratory
  • You can prep everything ahead and just sear the cheese at the last minute
02 -
  • Haloumi can go from golden to rubbery quickly so keep a close eye on it while frying
  • The vegetables need space on the baking tray or they'll steam instead of roast
  • Everything should be warm when you serve it but the haloumi is best straight from the pan
03 -
  • Pat your haloumi dry with paper towels before frying to get a really good golden crust instead of a soggy surface
  • Toast your pistachios in a dry pan for just 2 minutes to bring out their natural oils and deepen their flavor

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