Halloumi and Roasted Vegetable Medley.

Updated: May 1, 2020

So as much I do eat meat, I also really enjoy vegetarian meals - you just need to know how to enhance the natural flavour of vegetables and really bring out the best in them. Roasting is a great way to do this. I love eating this dish as a main meal, but it also makes a fantastic side dish; served with some grilled fish would also be very nutritious and not to mention delicious.


Chapter One

  • 400g Japanese pumpkin, cut into 2cm pieces

  • 300g sweet potato, roughly diced 2cm

  • 4 tbsp, olive oil

Chapter Two

  • 200g Lebanese eggplant, roughly chopped

  • 200g button mushrooms, quartered

  • 2 garlic cloves

  • 1 medium capsicum, any colour you fancy

  • 2 sprigs of fresh rosemary

  • 1 tbsp fresh Basil & Rocket Pesto (find recipe and video on my website)

  • Salt & pepper

Chapter Three

  • 400g halloumi, cut into battons (sticks)

  • 1 bunch of broccolini, cut into thirds

Making of the story

Start by pre-heating your oven at 180°C. Once up to temperature, place your well-oiled oven proof dish in the oven for about 5 mins to get the oil nice and hot.

Chapter One

Remove the roasting dish from the oven and add your sweet potato and pumpkin. Roast in your oven for 5 - 10 minutes to give these harder vegetables a 'head start' in the cooking process. To the same dish, add the eggplant, garlic and rosemary . Give everything a good mix together and a generous seasoning of salt and pepper. Add back into the oven for a further 15 - 20 minutes.

Chapter Two

Remove your vegetables from the oven and add the mushrooms, capsicum and the pesto. Give everything a good mix together, then place back into your oven for a further 20 minutes.

Chapter Three

Add your broccolini to the rest of your roasted vegetables, followed by your halloumi batons place on the top. Roast for a further 10 minutes, or until the halloumi is beautifully golden.

Finish with fresh basil.

Serves 2 as a main or 4 as a side dish.


Made with love,


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