About
This spiced halloumi and vegetable stack is sweet with roasted bell pepper and eggplant, sandwich between golden fried halloumi.
This makes a great snack or lunch option served with harissa yogurt dressing.
Ingredients
- 9 ounce haloumi cheese by papouis
- 2 teaspoon harissa paste by trader joe's
- 2 tablespoon dannon all natural yogurt, plain
- 1 tablespoon olive oil
- ½ small yellow bell peppers, raw
- ½ small red bell peppers, raw
- ¼ medium eggplant, raw
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the eggplant into half inch discs and the peppers in half. Arrange across a shallow baking tray and season with salt and pepper.
- Add the olive oil and one teaspoon of harissa to a small bowl and mix to combine.
- Drizzle the harissa oil over the vegetables and rub all over with your hands.
- Transfer to the oven to bake for 18-20 minutes until lightly charged and tender.
- Whilst the vegetables are cooking, slice the halloumi into four even strips and arrange in a dry skillet over a medium/high heat. Cook for 3-4 minutes each side until golden.
- Layer two halloumi pieces each with a slice of pepper, then eggplant, then the remaining pepper slices. Top with the remaining halloumi and secure with a toothpick if desired.
- Add the yogurt and remaining harissa to a bowl and stir well to combine. Drizzle over the stack or use as a dip to serve.
Nutrition Facts
- Servings: 2
- Calories: 518.8kcal/2170.5kJ (per serving)
- Fat: 39.9g (per serving)
- Carbs: 11.1g (per serving)
- Protein: 31.0g (per serving)
