Mediterranean Haloumi

Nutrition per serve

Ingredients

• 1pcs zucchini
• 2pcs tomato
• 1pcs red onion
• 2pcs potato
• 1clove garlic
• 1pcs lemon
• 10g Italian seasoning
• 180g haloumi
• 23ml olive oil

Method

1. Step 1 — Bake potato
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the zucchini into 2cm-thick rounds. Cut the tomatoes and onion into wedges. Cut the unpeeled potatoes into 3cm chunks. Put the potato on the lined tray and bake for 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop 1 garlic clove. Finely grate the zest of half the lemon, then thinly slice the half. Juice the remaining lemon. Combine the garlic, lemon zest, lemon juice, Italian seasoning and 1½ tbs olive oil in a bowl. Season with salt and pepper.
3. Step 3 — Bake veggies
   Add the zucchini, tomato and onion to the tray with the potato. Drizzle with half the lemon mixture and toss to coat. Bake for 10 mins or until the veggies are almost tender.
4. Step 4 — Add haloumi
   Slice the haloumi. Put the lemon slices and haloumi on top of the veggies and drizzle with the remaining lemon mixture. Bake for a further 15 mins or until the haloumi is golden and the potato is tender.
5. Step 5 — Serve up
   Divide the veggies and haloumi among plates and enjoy!
6. Step 6 — Did you know?
   Haloumi is a brined, slightly springy cheese originally from Cyprus. Traditionally it was made from a mixture of goat and sheep milk, although these days cow's milk is also used. The haloumi we use is made using vegetable rennet, so it's suitable for vegetarians.

Allergens

Sulfit, Milch