Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
For the roasted vegetables
- 1 medium eggplant, cut into 2 cm cubes (about 350 g)
- 2 medium zucchini, cut into 2 cm half-moons (about 300 g)
- 1 large red capsicum, cut into 3 cm pieces (about 250 g)
- 200 g cherry tomatoes, halved
- 1 red onion, cut into 2 cm wedges (about 150 g)
- 3 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp smoked paprika
- salt
- black pepper
For the halloumi
- 250 g halloumi cheese, cut into 8 mm slices
- 1 tbsp olive oil
For the lemon-tahini dressing
- 60 ml tahini
- 45 ml lemon juice (about 1½ lemons)
- 60 ml warm water
- 2 cloves garlic, minced
- ½ tsp ground cumin
- salt
- black pepper
To serve
- 80 g rocket
- 40 g fresh parsley, roughly chopped
- 30 g toasted pine nuts
- Lemon wedges for serving
Method
Prepare the vegetables
Preheat the oven to 200°C fan-forced.
Cut the eggplant, zucchini, capsicum, onion and halve the cherry tomatoes, aiming for consistent 2–3 cm pieces so they cook evenly.
Place all vegetables (except tomatoes) on a large baking tray.
Drizzle with 3 tbsp olive oil, sprinkle with oregano, smoked paprika, salt and pepper, and toss well to coat.
Roast the vegetables
Spread the vegetables in a single layer and roast for 25 minutes.
Stir the tray and add the halved cherry tomatoes, then return to the oven for a further 8–10 minutes until the eggplant and zucchini are tender and the edges are deeply golden.
Make the lemon-tahini dressing
While vegetables roast, whisk together tahini, lemon juice, warm water, minced garlic, and ground cumin in a small bowl.
Season with salt and pepper to taste. The dressing should be pourable but creamy; add a splash more warm water if too thick.
Cook the halloumi
Heat 1 tbsp olive oil in a large non-stick frying pan over medium-high heat.
Once shimmering, add halloumi slices in a single layer and fry for 2–3 minutes per side until golden and crispy but still holding its shape. Set aside.
Assemble the bowls
Divide rocket among four serving bowls.
Top each bowl with a quarter of the roasted vegetables and 2 slices of fried halloumi.
Drizzle generously with lemon-tahini dressing, scatter over fresh parsley and toasted pine nuts, and serve with lemon wedges on the side.
