Name: Jewelled Haloumi with Spiced Vegetable Bake
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 carrot, cut into small chunks; 2 zucchinis, sliced into 2cm rounds; 500g wedge of pumpkin, cut in 2cm cubes; 1 red capsicum, cut into wedges; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 teaspoons smoked paprika; 1/3 cup of currants; 1/2 cup of pistachio nuts, coarsely chopped; 1 tablespoon honey; 400g haloumi (cut into 2-3 thick steaks); 2 tablespoons red wine vinegar; 1 tablespoons olive oil, extra; 2 tablespoons finely chopped mint; Leafy greens, to serve

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Preheat oven to 200°C. Place vegetables in a baking paper-lined tray or pan, drizzle with olive oil and sprinkle with spices and toss to coat evenly. Bake for 10 minutes
Meanwhile, combine currants, pistachios nuts and honey and place evenly on each slice of haloumi to form a crust
Remove the vegetables from the oven and make a few indentations in the vegetables to fit the haloumi. Nestle the haloumi in amongst the roasted vegetables and cook for a further 20 minutes until vegetables are cooked and haloumi is warmed through
Combine vinegar and extra olive oil and season to taste. Pour dressing over the hot vegetables, sprinkle with fresh mint and serve

Preheat oven to 200°C. Place vegetables in a baking paper-lined tray or pan, drizzle with olive oil and sprinkle with spices and toss to coat evenly. Bake for 10 minutes
Meanwhile, combine currants, pistachios nuts and honey and place evenly on each slice of haloumi to form a crust
Remove the vegetables from the oven and make a few indentations in the vegetables to fit the haloumi. Nestle the haloumi in amongst the roasted vegetables and cook for a further 20 minutes until vegetables are cooked and haloumi is warmed through
Combine vinegar and extra olive oil and season to taste. Pour dressing over the hot vegetables, sprinkle with fresh mint and serve

Preheat oven to 200°C. Place vegetables in a baking paper-lined tray or pan, drizzle with olive oil and sprinkle with spices and toss to coat evenly. Bake for 10 minutes
Meanwhile, combine currants, pistachios nuts and honey and place evenly on each slice of haloumi to form a crust
Remove the vegetables from the oven and make a few indentations in the vegetables to fit the haloumi. Nestle the haloumi in amongst the roasted vegetables and cook for a further 20 minutes until vegetables are cooked and haloumi is warmed through
Combine vinegar and extra olive oil and season to taste. Pour dressing over the hot vegetables, sprinkle with fresh mint and serve

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