This colourful meal combines veggies and haloumi to create a wonderful combo of salty and sweet. Then when you add olives in the mix, the result is a Mediterranean inspired bowl with loads of flavour!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the capsicum into thin strips. Cut the beetroot into 1cm chunks. Cut the brown onion into 2cm wedges.
Divide the veggies, garlic, dried oregano and balsamic vinegar between two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper Toss to coat, then bake for 15 minutes.
While the veggies are roasting, cut the haloumi into 2cm chunks. Place the haloumi in a small bowl of cold water and set aside to soak for 5 minutes.
TIP: Soaking the haloumi helps mellow out the saltiness!
After the veggies have been in the oven for 15 minutes, remove the haloumi from the water and pat dry. Scatter the haloumi chunks and kalamata olives over both trays and toss to combine. Return to the oven until the veggies are tender and the haloumi is golden, 8-10 minutes.
When the veggies are done, transfer the veggies and haloumi to a bowl and allow to cool slightly. Add the baby spinach leaves and toss to coat. Season to taste with pepper.
Divide the haloumi and veggie traybake between bowls. Spoon over the creamy pesto dressing to serve.