Haloumi Recipe

Preparation Steps

1. 1

   Prepare the Vegetables

   Preheat the oven to 400°F (200°C). Slice the eggplant and delicata squash into 1/2-inch thick rounds. Place them on a baking sheet.

2. 2

   Season and Roast

   Drizzle the olive oil over the sliced vegetables. Season with salt and pepper. Toss to coat evenly, then roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and golden.

3. 3

   Prepare Haloumi and Walnuts

   While the vegetables are roasting, chop the walnuts roughly. In a non-stick skillet, toast the walnuts over medium heat until fragrant, about 5 minutes. Remove and set aside.

4. 4

   Cook Haloumi

   In the same skillet, add a little olive oil if needed and cook the haloumi slices over medium heat until golden brown on both sides, about 2-3 minutes per side.

5. 5

   Assemble the Dish

   Once the vegetables are done roasting, remove them from the oven. Layer the roasted eggplant and delicata squash on a serving plate. Top with the pan-fried haloumi and sprinkle the toasted walnuts over the top.

6. 6

   Garnish and Serve

   Chop fresh parsley and sprinkle it over the assembled dish for garnish. Serve warm.