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Pan-Fried Haloumi Cheese

Pan-Fried Haloumi Cheese

with Caramelised Red Onion & Warm Oregano Roasted Vegetables

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So often we treat tomatoes as a mere slice on a burger or something to be tossed in a salad for colour. When baked though, their flavour is amplified to a really delicious degree – perfect with haloumi and caramelised red onion.

Allergens:Milk
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

400 g

sweet potato

1

zucchini

2

roma tomato

1

red onion

2 clove

garlic

1 sachet

dried oregano

1 block

haloumi

(ContainsMilk)

1 bunch

parsley

Not included in your delivery

3 tbs

olive oil

1 tbs

balsamic vinegar

½ tbs

brown sugar

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)3040 kJ
Fat46.4 g
of which saturates18.6 g
Carbohydrate44.5 g
of which sugars24.1 g
Protein28.3 g
Sodium1290 mg
Utensils
Utensils
Chopping board
Knife
Baking Tray
Large Pan
Small Bowl
Pan
Plate
InstructionsPDF
Instructions
1

Preheat the oven to 220°C/200°C fanforced. Slice the sweet potato (unpeeled), zucchini and roma tomato into 0.5cm circles. Thinly slice the red onion. Peel and crush the garlic.

2

Add the sweet potato, zucchini, roma tomato, 1/2 the garlic, dried oregano and 1/3 of the olive oil to the prepared oven tray. Season with salt and pepper and toss to coat. Bake for 25 minutes, or until tender and golden.

3

Meanwhile, to caramelise the onions, heat 1/3 of the olive oil in a medium frying pan over a low heat. Add the red onion and cook, stirring occasionally, for 8-9 minutes or until softened. Add the balsamic vinegar and brown sugar and season with salt and pepper. Cook for a further 4-5 minutes, or until sticky and combined.

4

Meanwhile, finely chop the parsley leaves and combine with the remaining garlic and remaining olive oil in a small bowl. Season with salt and pepper.

5

Slice the haloumi into 8, 1cm thick slices. Heat a greased medium frying pan over a medium-high heat. Just before serving, add the haloumi and cook for 1-2 minutes on each side until golden.

6

Divide the oregano roasted vegetables between plates, top with haloumi and caramelised onions and spoon over the parsley dressing.

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