Roasted Vegetables, Haloumi & Balsamic Glaze
( SERVES 4 )
Use baby carrots that still have their leaves attached. The stems can be trimmed to about 2cm long.
Ingredients
| 6 | Courgettes |
| 3 Tbsp | Olive oil |
| 1 tsp | Dry mixed herbs |
| 12 | Baby carrots |
| 6 | Portobello mushrooms, small |
| 200 g | Haloumi cheese |
| 3 cups | Baby spinach |
| 1 to taste | Freshly ground black pepper |
| 1 cup | Balsamic glaze |
Directions
- Trim carrots, slice mushrooms, halve courgettes lengthwise. Toss with 2 tablespoons of the olive oil. Place in a large roasting pan, arranging each variety together. This way they can be removed from the pan when cooked allowing the remaining veges to continue cooking. Season with mixed herbs and black pepper. Roast for 10 minutes, stir well and continue cooking until carrots and courgettes are crisp-tender. Mushrooms should be well cooked.
- Meanwhile, thickly slice the haloumi into 4 pieces. Cut each piece into half on the diagonal to make triangles of cheese.
- Heat the remaining oil in a non-stick pan. Pan-fry the cheese for about 2 minutes each side, until golden and crisp.
- Pile the spinach in the centre of 4 serving plates. Top with the vegetables and cheese. Drizzle the balsamic glaze in a zig-zag movement across the veges and cheese.
Wine match by Brancott Estate
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