Rosemary Roast Vegetables with Haloumi & Chorizo

I love roast vegetables any time of the year! An easy dish to whip up and ready to serve in half an hour. Halloumi or haloumi is a Traditional Cypriot cheese and is now made the world over. It is made from a mixture of goat’s and sheep milk, although some haloumi may also contain only cow’s milk. Haloumi has a high melting point, and so can easily be fried or grilled.

Serves 4
recipe from Australian Good Taste magazine
printable recipe

300g eggplant, coarsely chopped
1 large red bell pepper, coarsely chopped
1 medium zucchini, coarsely chopped
1 medium red onion, coarsely chopped
2 tablespoons extra virgin olive oil
2 sprigs of fresh rosemary, leaves picked and chopped
1 chorizo sausage, thinly sliced
1/2 cup fresh parsley, chopped
2 teaspoons balsamic vinegar
250g haloumi cheese, cut into slices

Preheat oven to 220c. Place eggplant, bell pepper, zucchini and onion in a baking dish. Drizzle over oil and sprinkle with rosemary. Season with sea salt and freshly ground pepper and toss to combine. Roast, tossing twice, for 20 minutes or until soft. Spray a non-stick frying pan with olive oil spray. Heat over medium-high heat and cook chorizo, tossing, for 4 minutes or until golden. Add chorizo, parsley and vinegar to the vegetable. Stir to combine.

Wipe the pan clean and spray with olive oil. Cook haloumi for 1 minute each side or until light golden. Divide the vegetable mixture between plates and top with haloumi.

The Culinary Chase’s Note: The flavors coming from this dish will delight everyone who tries it. We had chorizo the other night so I opted to pan fry Italian sausage instead. Delish!