Roast Vegetable and Haloumi admin 2016-12-12T06:27:12+00:00
1/4 Kent pumpkin
1 bunch baby beetroot
1 bunch broccolini
1 bunch Dutch (baby) carrots
1 red onion
1/3 cup CocoEarth liquid coconut oil
1/4 cup orange juice
1 Tbsp fresh rosemary leaves
salt & pepper
1 packet haloumi
4 cups rocket leaves
2 Tbsp toasted pine nuts
1 Preheat oven to 200 C. Line two oven trays with baking paper.
2 Remove seeds from pumpkin and slice into thin wedges. Trim tops from beetroot and carrots, then peel carrots and quarter beetroot. Peel onion and cut into wedges.
3 Combine orange juice, CocoEarth Liquid Coconut Premium Oil and rosemary leaves in a small jar. Shake to mix well.
4 Drizzle half the oil mixture over veggies, toss to combine and season with salt and pepper. Place pumpkin, beetroot, carrots and onion on the prepared baking trays and roast for 15 minutes. Turn vegetables, add broccolini to trays and roast a further 10-15 minutes until golden and tender.
5 While vegetables are roasting, thickly slice haloumi and brush with a bit of the oil mixture. Cook in a non-stick skillet over medium-high heat until haloumi is golden on both sides.
6Serve vegetables over rocket, topped with warm haloumi and pine nuts. Drizzle with remaining CocoEarth orange juice dressing if you wish.
Tips: Haloumi can be replaced with chicken, steak or tofu if you prefer. Pumpkin can be peeled before roasting, but it’s not necessary.
Why CocoEarth Liquid Coconut Oil goes best with Recipes ?
CocoEarth LCO has very mild coconut flavour so no typical coconutty smell.
Easy to use – It stays Liquid and more Healthy
CONNECT WITH US
Are you a coconut lover who wants to connect? Be our social friend.