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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 Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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 Valuesarrow down iconarrow down icon
per 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
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Tray
Large Pan
Small Bowl
Pan
Plate
Instructionsarrow up iconarrow up icon
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Get Prepped
Get Prepped
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.

Bake The Veggies
Bake The Veggies
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.

Caramelise Onions
Caramelise Onions
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.

Make The Parsley Dressing
Make The Parsley Dressing
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.

Cook The Haloumi
Cook The Haloumi
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.

Serve Up
Serve Up
6

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