Greek Roasted Vegetables with Halloumi

For illustrative purposes only – this is not the actual dish! Now I call it Greek, but actually it’s kind of my idea of Greek, rather than based on any Greek recipe or meal. (In fact the Halloumi is from Cyprus and reminds me of my school friend Mary Price who was half Cypriot and … Continue reading “Greek Roasted Vegetables with Halloumi”

For illustrative purposes only
– this is not the actual dish!

Now I call it Greek, but actually it’s kind of my idea of Greek, rather than based on any Greek recipe or meal.

(In
fact the Halloumi is from Cyprus and reminds me of my school friend
Mary Price who was half Cypriot and used to come to school with
Halloumi sandwiched between two slices of Mighty White.)

It’s also based on Nigella Lawson’s Double Potato and Halloumi bake.

I’ve just chopped the following into large chunks and wedges:

  • 1 x large white onion
  • 1 x red onion
  • 1 x large bulb of fennel
  • 1 x large red pepper
  • 2 x large baby aubergines
  • 1 x large courgette

and added:

  • about six whole cloves of garlic (unpeeled)
  • a handful of fresh mint
  • lots of black pepper

then gave it a generous glug of olive oil and mixed it all up to coat the veg.

No salt because it turns the veg mushy and the Halloumi is already salty.

I’ve just put it in an oven preheated to 200C and I’ll leave it there for about 45 mins to an hour.

When
it comes out I’ve squeeze some lemon juice over it, finely slice the
Halloumi and put a layer all over the veg and then put it under a very
hot grill. Might add a bit more mint as well and serve it with brown
pittas.

The left overs will probably make a nice salad for tomorrow.

Author: caseyleaver

Internal communicator obsessed with eating, preparing and sharing food, and running (off all the food).

3 thoughts on “Greek Roasted Vegetables with Halloumi”

  2. You
    should eat it in the Arabic style. Gently heat up a little olive oil in
    a frying pan. Slice up your Haloumi into slices about 2/3 as thick as
    your finger. Put the slices into the oil and fry them on each side
    until they are golden-brown. Eat with a bit of crusty bread and, if you
    can get some, some good properly-made Houmous (the stuff they sell in
    the stores here is mostly terrible. Tescos has just come out with a new
    line of houmous which is a little thicker and a bit more
    garlicy/tahina-y and is an ok approximation).

    Delicious.

    Or,
    alternatively, you can do what the Felaheen (so Arabic Peasants) would
    call a full meal. =Take some crusty bread. A large dose of diced
    watermelon and some cold haloumi cheese (soak it in water for a while
    to get rid of the salt). It’s filling, nutritious and tastes great.

    Reply

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