Rosemary, Chilli and Garlic Crushed Haloumi with Roast Vegetables and Piccalilli
Ready in 35 minutes
• Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, September 6, 2015.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, September 6, 2015.
Rosemary, chilli and garlic crushed haloumi with roast kumara, courgette, cauliflower. Served with piccalilli
Ingredients
ROAST VEGETABLES
- 300g orange kumara, scrubbed and diced 1.5cm
- 1 courgette, cut in half lengthways and sliced 1.5cm
- 1/2 cauliflower, cut into small florets
- 1 capsicum, core and seeds removed and diced 1.5cm
- 1/2 red onion, cut into 0.5cm wedges
- 1 tablespoon chopped thyme leaves
ROSEMARY, CHILLI AND GARLIC CRUSTED HALOUMI
- 200g haloumi cheese
- 1/4 cup flour seasoned with 1/2 teaspoon salt
- 1 egg
- 1 cup rosemary, chilli and garlic crust
TO SERVE
- 1/4 cup piccalilli
- 1/4 cup natural yoghurt
Steps
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oven to 220°C. Line two oven trays with baking paper.
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Toss all roast vegetable ingredients on first prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for 20 minutes until vegetables are tender and just starting to caramelise.
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While vegetables are roasting, crumb haloumi; place haloumi on chopping board with longest edge facing you and slice 1cm (you should get 8–10 slices). Place seasoned flour, egg and rosemary, chilli and garlic crust in separate dishes or plates and lightly whisk egg. Coat each piece of haloumi first in seasoned flour, followed by egg, then crust, shaking off excess as you go. Transfer to second prepared tray and drizzle with a little olive oil.
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When vegetables have 10 minutes cook time remaining, bake haloumi (on higher rack than vegetables) for 10–12 minutes, until crispy and golden.
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Divide vegetables and crumbed haloumi between plates, top with piccalilli and a drizzle of yoghurt.
Nutritional Information
| Energy |
2590 kj 619 kcal |
|---|---|
| Protein | 30.9g |
| Carbohydrate | 62.7g |
| Fat | 25.8g |