Haloumi Stack
with Caramelised Balsamic Vinegar- Milk
- May contain traces of allergens
You can never go wrong with salty, squeaky haloumi, especially when it’s served alongside charred, roasted sweet vegetables. We’ve amped up this winning combination by adding a simple, delicious restaurant quality caramelised vinegar that ties all the flavours together - yum!
Ingredients
1
eggplant
1 portion
butternut pumpkin
1
red capsicum
1 block
haloumi
(Contains: Milk;)
1 bag
mixed salad
Not included in your delivery
2 tbs
olive oil
¼ cup
balsamic vinegar
2 tsp
brown sugar
Utensils
Cooking Steps
Preheat oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the eggplant into 1 cm thick rounds, the pumpkin into 5 mm thick slices (peeled), the red capsicum into quarters (deseeded) and the haloumi into 1 cm thick slices (pat dry).
Lay the eggplant, pumpkin and capsicum slices across two lined oven trays. Spray or brush with the olive oil and cook in the oven for 30-35 minutes or until the vegetables are tender and golden.
Meanwhile, place the balsamic vinegar in a small saucepan and bring to the boil. Reduce the heat to medium and add the brown sugar. Cook, stirring, until the sugar has dissolved. Gently simmer mixture for 4-5 minutes or until it’s syrupy. Remove from the heat to cool slightly. It will continue to thicken off the heat. WARNING: When vinegar is being reduced it lets off a very strong vapour. Don’t put your head directly over the saucepan or it may sting our eyes.
When the vegetables have about 5 minutes left to cook, heat a medium frying pan over a medium-high heat. Lightly grease with a little olive oil and then add the haloumi slices. Cook for 1-2 minutes on each side or until golden.
Stack the vegetables and haloumi between plates and drizzle with the caramelised balsamic dressing. Serve with the mixed salad leaves, dressed with a little olive oil and vinegar if you like.
