Minted Haloumi With Roast Vegetables

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Minted Haloumi With Roast Vegetables :

Ingredients

  • 2 x 250g packets haloumi cheese
  • 1 bunch Dutch carrots, peeled, trimmed
  • 150g green beans, trimmed
  • 2 small zucchini, thickly sliced
  • 1 red capsicum, cut into 2cm pieces
  • 1 red onion, halved, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 eggplant, cut into 2cm pieces
  • 1/3 cup olive oil
  • ¼ cup plain flour
  • crusty bread and lemon wedges, to serve

Mint marinade

  • 2 tablespoons mint leaves, finely chopped
  • 400ml milk
  • ½ lemon, rind finely grated

Method

  1. Step 1 – Make mint marinade: Combine all ingredients in a ceramic dish.
  2. Step 2 – Slice each block of haloumi lengthways into 6 pieces. Add haloumi to marinade and turn to coat. Cover and refrigerate overnight (see note).
  3. Step 3 – Preheat oven to 200°C. Combine carrots, beans, zucchini, capsicum, onion, garlic and eggplant in a roasting pan. Drizzle with 2 tablespoons of oil. Season with pepper. Roast for 20 minutes or until light golden and tender.
  4. Step 4 – Meanwhile, place flour on a plate. Remove haloumi from marinade, allowing some of the mint to remain on the cheese. Press 1 side of haloumi into flour to coat. Turn over and repeat. Heat remaining 2 tablespoons of oil in a non-stick frying pan over medium heat. Cook haloumi, in batches, for 4 minutes on each side or until light golden.
  5. Step 5 – Serve with roasted vegetables, crusty bread and lemon wedges.

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Roast Vegetables Pine Nut Crumble

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Roast Vegetables Pine Nut Crumble :

Ingredients

  • 3 large Desiree potatoes, peeled
  • 1 large kumara (orange sweet potato), peeled
  • 600g Jap pumpkin, peeled, deseeded
  • 2 tablespoons olive oil
  • 4 slices white bread, roughly chopped
  • ¼ cup pine nuts, toasted
  • 1/3 cup grated parmesan cheese
  • ¼ cup flat-leaf parsley leaves, chopped
  • 1 garlic clove, crushed
  • 40g butter, melted, cooled

Method

  1. Step 1 – Preheat oven to 200°C. Cut potatoes, kumara and pumpkin into 5cm pieces. Place all vegetables into a roasting dish in a single layer. Drizzle with oil. Season with salt and pepper. Toss to coat. Roast for 45 minutes or until golden and just tender.
  2. Step 2 – Place bread and pine nuts into a food processor. Process until crumbs form. Transfer to a bowl. Add parmesan, parsley, garlic and butter. Season with salt and pepper. Mix well. Remove vegetables from oven. Sprinkle crumble over vegetables. Roast for a further 10 minutes or until crumble is golden. Serve.

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