You can never go wrong with salty, squeaky haloumi, especially when it’s served alongside charred, roasted sweet vegetables. We’ve amped up this winning combination by adding a simple, delicious restaurant quality caramelised vinegar that ties all the flavours together - yum!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
eggplant
1 portion
butternut pumpkin
1
red capsicum
1 block
haloumi
(Contains Milk;)
1 bag
mixed salad
2 tbs
olive oil
¼ cup
balsamic vinegar
2 tsp
brown sugar
Preheat oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the eggplant into 1 cm thick rounds, the pumpkin into 5 mm thick slices (peeled), the red capsicum into quarters (deseeded) and the haloumi into 1 cm thick slices (pat dry).
Lay the eggplant, pumpkin and capsicum slices across two lined oven trays. Spray or brush with the olive oil and cook in the oven for 30-35 minutes or until the vegetables are tender and golden.
Meanwhile, place the balsamic vinegar in a small saucepan and bring to the boil. Reduce the heat to medium and add the brown sugar. Cook, stirring, until the sugar has dissolved. Gently simmer mixture for 4-5 minutes or until it’s syrupy. Remove from the heat to cool slightly. It will continue to thicken off the heat. WARNING: When vinegar is being reduced it lets off a very strong vapour. Don’t put your head directly over the saucepan or it may sting our eyes.
When the vegetables have about 5 minutes left to cook, heat a medium frying pan over a medium-high heat. Lightly grease with a little olive oil and then add the haloumi slices. Cook for 1-2 minutes on each side or until golden.
Stack the vegetables and haloumi between plates and drizzle with the caramelised balsamic dressing. Serve with the mixed salad leaves, dressed with a little olive oil and vinegar if you like.