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Home > Recipes > Roasted Vegetables, Haloumi & Balsamic Glaze

Roasted Vegetables, Haloumi & Balsamic Glaze
( SERVES 4 )

Jan Bilton

Publication: Regional Newspapers

Regional Newspapers

Ratings: No ratings yet

Roasted Vegetables, Haloumi & Balsamic Glaze

No ratings yet

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

  1. 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.
  2. Meanwhile, thickly slice the haloumi into 4 pieces. Cut each piece into half on the diagonal to make triangles of cheese.
  3. Heat the remaining oil in a non-stick pan. Pan-fry the cheese for about 2 minutes each side, until golden and crisp.
  4. 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.
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http://www.bite.co.nz/recipe/8284/Roasted-Vegetables-Haloumi--Balsamic-Glaze/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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