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Roasted Haloumi and Veggies Appetizer

  • RECIPE SOURCE Kitchen on Fire


  • 1 15oz can chickpeas, drained, rinsed
  • 2 large (500g) zucchini, halved lengthways, cut into 2cm-thick slices
  • 1 yellow bell pepper, cut into wedges
  • 1 red bell pepper, cut into wedges
  • 1 red onion, cut into wedges
  • 1 lemon, ,cut into wedge
  • 1/4 cup extra virgin olive oil
  • 1 tsp fennel seeds
  • 12 oz haloumi, halved crossways
  • 12 ounce turkey slices, or firm tofu, cubed
  • 1 lb cherry tomatoes, cut in half
  • 1/2 bunch basil, chopped
  • Toasted sliced sourdough bread, to serve

Cooking Instructions

Preheat oven to 400F.
Place chickpeas, zucchini, capsicum, onion, lemon, oil and fennel seeds in a large bowl. Season with salt and pepper. Toss to coat. Spoon onto baking paper.
Cut each block of haloumi horizontally into 3 slices. Arrange haloumi and tomatoes over vegetable mixture. Sprinkle with thyme.
Roast for 15-20 minutes or until haloumi is golden and vegetables are getting tender and light brown. Sprinkle with extra thyme. Serve with sourdough.