Chermoula Vegetables with Haloumi Recipe

November 24, 2012 by

Chermoula vegetables with haloumi

I prefer these as vegetable skewers, but Tim hates anything skewered so I just grilled them in grill pan (you could also use a barbeque) which worked out just as well. This recipe is so flavoursome and so easy, and incredibly filling – there is no need to add anything else to bulk it up. It’s a great way to get your 5-a-day, plus all the goodness from the herbs, garlic and chilli. There is no need to add extra salt either so this is a great low sodium, healthy, meat free meal.

Serves 2

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon sweet paprika
  • 1/2 cup fresh flat leaf parsley leaves
  • 1/2 cup fresh coriander leaves
  • 1/4 cup fresh mint leaves
  • 1 large red chilli, deseeded, coarsley chopped
  • 2 garlic cloves, peeled, coarsely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice

Place all ingredients in a food processor or small chopper and process until everything is chopped and combined.

Chermoula vegetables with haloumi

  • 1 bunch broccolini
  • 1 red capsicum, deseeded and chopped into chunks
  • 1 red onion, peeled and cut into chunks
  • 2 medium potatoes, par boiled and cut into chunks
  • 1 large zucchini, thickly sliced
  • 2-3 cups rocket
  • 1 packet haloumi cheese
  • 1 teaspoon dried oregano or marjoram
  • 1 teaspoon extra virgin olive oil (optional)

Coat the vegetables (except the rocket) in the marinade and leave for up to 2 hours to marinate (you don’t have to wait if you don’t have time). Grill these in one or two batches until cooked to your liking. Combine all the vegetables in one pan and add the rocket. Toss to combine and turn off the heat. Finish with the olive oil if you want it to be a bit glossy and easier to toss.

Chermoula vegetables with haloumi

Cut the haloumi into six 5mm thick slices and sprinkle on both sides with the oregano. When your vegetables are ready, place the haloumi in a preheated dry frypan over medium heat and cook for 1-2 minutes each side or until nicely golden and crispy.

Serve the haloumi on top of the vegetables.

Chermoula vegetables with haloumi

 

Chermoula vegetables with haloumi

 

2 Comments

  1. Linda Owens

    Wonderful site! Lots of very good recipes. I’m going to try your Chermoula Vegetables with Haloumi. Just reading it made me hungry! Had a little job around your other categories too and you have some great tips and ideas. I’m putting you in my favourites …

  2. Cat

    Hi Linda! Thank you so much, I am glad you like the site. I have just changed themes so have a bit of fixing up to do and I am well overdue on MANY posts but I am getting there! :) Please check back often, I’m hoping this week I can attack a few posts that need writing. The chermoula marinade is loooooooovely and can be used with vegetables, chicken, it’s gorgeous just on button mushrooms, beef, lamb… yum yum!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

*
= 3 + 1