- 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
| - 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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