SPANISH HALOUMI ROASTED VEGETABLE SALAD with Romesco

SPANISH HALOUMI ROASTED VEGETABLE SALAD with Romesco

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, February 2, 2020.
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Ingredients

VEGETABLES

  • 1/2 can chickpeas, drained & rinsed
  • 1/2 eggplant, sliced into 0.5cm thick rounds
  • 1 courgette, sliced into 1cm thick rounds
  • 1/2 pack baby capsicums, halved
  • 1/2 pack Spanish spices
  • 1/2 pack sunflower & pumpkin seeds

SALSA

  • 2 vine tomatoes, diced 1cm
  • 1/2 bunch basil, roughly chopped
  • Pinch of chilli flakes (optional)
  • 1 tsp vinegar

HALOUMI

  • 1/2 pack haloumi, diced 1.5cm
  • 1/2 pack Spanish spices

TO SERVE

  • 1 pack Romesco sauce

Steps

  1. Preheat oven to 230°C. Preheat BBQ hotplate and grill to medium-high (if using).
  2. Prep & cook vegetables. Toss chickpeas and eggplant on a lined oven tray with 1/2 tsp oil. Season and roast in oven on upper rack for about 20 minutes, until tender and golden. Alternatively, do this on the BBQ hotplate.
  3. Toss courgette and capsicums on a second lined oven tray with 1/2 tsp oil and first measure of Spanish spices. Season and roast on rack below eggplant for 15 minutes, until golden and tender. Add sunflower and pumpkin seeds to tray for final 3 minutes of cook time. Alternatively, do this on the BBQ grill.
  4. Prep salsa. In a bowl, toss all salsa ingredients together with a pinch of salt. Season with pepper and leave to marinate.
  5. Prep & cook haloumi. Pat haloumi dry and coat in second measure of Spanish spices. Heat 1/2 tsp oil in a fry-pan on medium-high heat. Cook haloumi for about 4 minutes, turning often, until golden on all sides. Alternatively, do this on the BBQ hot plate.
  6. Serve vegetables and haloumi topped with Romesco sauce. Spoon over salsa.

Nutritional Information

Energy 1879 kj
449 kcal
Protein 22.0g
Carbohydrate 26.9g
Fat 26.8g