Haloumi with Roast Veggie Salad and Tomato Chilli Jam

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 11, 2016.

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If you are not a big fan of spicy food just use a little chilli jam to start with and then add more to your liking

Ingredients

oven to 220°C. Line two oven trays with baking paper
Toss potatoes on first prepared tray with a drizzle of oil and season with salt and pepper. Cook for 15 minutes or until starting to brown. While potatoes cook, roughly chop garlic; remove seeds from capsicum and slice 2cm; trim broccolini ends.
Turn potatoes and add garlic to the tray, cook a further 10 minutes until golden and crispy. Add broccolini and capsicum to second prepared tray with a drizzle of oil and season with salt and pepper. Cook for 10 minutes or until tender. Toss with potatoes.
With the long side facing you, cut haloumi into 1cm slices and pat pieces dry with kitchen paper.
Heat a dry fry-pan on medium heat. Add pumpkin seeds and cook for 2–3 minutes or until toasted, stir regularly, set aside. Return pan to medium-high heat with a drizzle of oil. Cook haloumi for 1–2 minutes each side or until golden and crispy.
Toss potatoes with capsicum, broccolini and rocket.
Divide roast veggie salad between plates and top with a few pieces of haloumi. Dollop with tomato chilli jam and yoghurt. Sprinkle over mint and toasted pumpkin seeds.