Jewelled Haloumi With Spiced Vegetables

The first time I made this jeweled haloumi bake, my kitchen smelled like a Middle Eastern market. Cumin and cinnamon filled the air while vegetables caramelized in the oven, and I remember thinking how something so beautiful could come together so easily. The contrast of golden haloumi against jewel toned pomegranate seeds still makes me pause every single time I plate it.

I served this at a dinner party last winter when my vegetarian friend was visiting. Everyone kept reaching across the table for seconds, even the committed meat eaters who initially looked skeptical about a cheese and vegetable main. The conversation turned to how the spices made ordinary vegetables taste extraordinary.

Ingredients

• Sweet potato: Provides a natural sweetness that balances perfectly with the salty haloumi, and it holds its shape beautifully during roasting
• Eggplant: Becomes creamy and melt in your mouth tender when roasted, absorbing all those warm spices
• Red bell pepper: Adds natural sweetness and vibrant color that contrasts with the golden roasted vegetables
• Zucchini: Roasts quickly and adds a fresh texture that prevents the dish from feeling too heavy
• Red onion: Caramelizes in the oven to create sweet, savory bites throughout the vegetable medley
• Olive oil: Helps the spices adhere to the vegetables and promotes even caramelization in the oven
• Ground cumin and coriander: This classic spice combination gives the dish its warm, earthy Middle Eastern backbone
• Ground cinnamon: Just a hint adds unexpected warmth that makes people ask what the secret ingredient is
• Smoked paprika: Provides a subtle smoky depth that elevates the vegetables beyond simple roasting
• Haloumi cheese: The star that holds its shape when cooked, creating a salty, golden crust that becomes the perfect savory contrast to sweet spiced vegetables
• Pomegranate seeds: These jewels add bursts of tart sweetness and make the dish look absolutely stunning on the plate
• Toasted pistachios: Bring a buttery crunch and another layer of visual appeal with their green hue
• Fresh mint and parsley: Cut through the richness of the haloumi and roasted vegetables with bright, herbal freshness
• Lemon zest: Adds a bright acidic finish that lifts all the warm spices and ties everything together

Instructions

Heat your oven:

Preheat to 200°C 400°F so its ready when your vegetables are prepped, giving them the best start for proper caramelization

Coat the vegetables:

Toss all your diced vegetables with olive oil and spices in a large bowl until every piece is evenly coated and fragrant

Roast until golden:

Spread vegetables on a large baking tray and roast for 30 to 35 minutes, stirring halfway through, until they are tender and beautifully caramelized at the edges

Fry the haloumi:

While vegetables roast, heat olive oil in a nonstick skillet and cook haloumi slices for 2 to 3 minutes per side until they develop a golden brown crust

Assemble the dish:

Transfer roasted vegetables to your serving platter and arrange the golden haloumi slices on top in an appealing pattern

Add the jewels:

Scatter pomegranate seeds, pistachios, mint, parsley, and lemon zest generously over the entire dish

Serve immediately:

Bring it to the table while the haloumi is still warm and slightly yielding, with Greek yogurt or tahini sauce on the side if you like

Save

This recipe has become my go to when I want something that feels special but does not require me to stand over the stove for hours. The way the colors pop against each other on the platter makes me feel like I have created something artful, not just dinner.

Choosing Your Vegetables

I have learned that cutting vegetables into similar sized pieces is the secret to even roasting. Nothing is worse than biting into undercooked eggplant alongside completely mushy sweet potato cubes. Take the extra minute to aim for uniformity.

Getting That Golden Haloumi Crust

The pan needs to be properly hot before the haloumi goes in, and do not be tempted to move the slices around too much. Let them develop contact with the pan surface undisturbed for that beautiful golden crust that makes haloumi so irresistible.

Make Ahead Strategy

The vegetables can be roasted up to a day in advance and gently reheated before serving. I often prep everything except the haloumi and garnishes, then fry the cheese and assemble just before guests arrive.

• Keep pomegranate seeds refrigerated and add them at the very last minute to maintain their jewel like appearance
• Toasted nuts can be stored in an airtight container for up to a week, making them perfect for advance prep
• The spice mixture can be combined in larger batches and stored for future use on roasted vegetables

Save

There is something deeply satisfying about a dish that looks this impressive and tastes this complex, yet comes together with such straightforward technique. It is the kind of recipe that makes you feel like a capable cook in your own kitchen.

Recipe FAQs

→ Can I prepare the vegetables ahead of time?

Yes, you can chop and season the vegetables up to a day in advance. Store them in an airtight container in the refrigerator. When ready to cook, simply spread them on the baking tray and roast as directed.

→ What can I use instead of haloumi?

Feta or paneer work well as substitutes, though they won't have the same satisfying squeak when you bite into them. For a vegan option, try grilling thick slices of extra-firm tofu seasoned with salt and a little olive oil.

→ How do I know when the vegetables are done roasting?

The vegetables are ready when they're tender when pierced with a fork and have golden, slightly caramelized edges. Stirring halfway through ensures even cooking and prevents sticking.

→ Can I add other vegetables to the roast?

Absolutely. Butternut squash, carrots, or cauliflower work beautifully with these Middle Eastern spices. Just keep the pieces uniformly sized so they cook at the same rate.

→ Is this dish suitable for meal prep?

The roasted vegetables reheat well and can be stored for up to 3 days. However, haloumi is best freshly pan-fried. For meal prep, store vegetables and garnishes separately, then quickly fry the haloumi just before serving.

→ What sauce pairs well with this dish?

A cool, creamy element balances the spices beautifully. Greek yogurt mixed with lemon and garlic, a tahini drizzle, or even a simple tzatziki sauce all complement the flavors perfectly.