Equipment
Ingredients
Roasted Vegetables
- 600 g sweet potato, peeled and cut into 2cm cubes
- 200 g red bell pepper, seeded and roughly chopped
- 150 g red onion, cut into thick wedges
- 30 ml olive oil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Spicy Curry Sauce
- 250 ml full-fat coconut milk
- 45 g red curry paste
- 10 g garlic, minced
- 10 g fresh ginger, peeled and finely grated
- 15 ml coconut oil
Zesty Dressing
- 30 ml lime juice, freshly squeezed
- 45 ml extra virgin olive oil
- 15 g fresh cilantro, finely chopped
- 10 g fresh mint, finely chopped
- 15 g honey
- kosher salt
Halloumi Component
- 250 g halloumi cheese, cut into 1cm thick slices and patted thoroughly dry
- 15 ml olive oil
Nutrition (per serving)
Method
Preheat your oven to 220°C/425°F. Line a large baking sheet with parchment paper for easier cleanup.
In a large mixing bowl, toss the sweet potato cubes, red bell pepper, and red onion wedges with olive oil, kosher salt, and black pepper until well coated.
Spread the vegetables evenly across the prepared baking sheet in a single layer. Roast in the oven at 220°C/425°F for 25 to 30 minutes, turning halfway through, until the sweet potatoes are tender and caramelizing at the edges.
While the vegetables are roasting, heat the coconut oil in a small saucepan over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until highly fragrant but not browned.
Stir the red curry paste into the saucepan, cooking for 1 minute to release its oils. Pour in the full-fat coconut milk, whisk until smooth, and bring to a gentle simmer. Let it cook for 5 minutes until slightly thickened, then remove from heat and cover.
In a small bowl, whisk together the lime juice, extra virgin olive oil, finely chopped cilantro, fresh mint, honey, and a pinch of salt until thoroughly emulsified. Set the dressing aside.
During the final 5 minutes of the vegetable roasting time, heat olive oil in a frying pan over medium-high heat. Add the dried halloumi slices in a single layer and sear for 1 to 2 minutes per side until golden brown and a crisp crust forms.
Divide the hot roasted vegetables among four shallow bowls. Drizzle the warm spicy curry sauce generously over the vegetables.
Top each bowl with the freshly seared halloumi slices. Spoon the zesty cilantro-mint dressing over the cheese and vegetables immediately before serving.
Chef's Notes
- Halloumi has a very high melting point, allowing it to be fried or grilled without losing its shape. However, moisture is its enemy when trying to achieve a sear. Always pat it excessively dry.
- The contrast of temperatures and textures is what makes this dish work. The warm, rich curry sauce demands the bright, acidic punch of the cold zesty dressing to balance the palate.
- To make the prep entirely stress-free for entertaining, you can roast the vegetables and make both the dressing and sauce in advance. Reheat the components when guests arrive and sear the halloumi at the last possible second.
- If your red onions are prone to burning before the sweet potatoes are cooked, cut them into thicker wedges or add them to the baking sheet 10 minutes after the sweet potatoes.
Storage
Refrigerator: 3 days — Store the curry sauce, dressing, roasted vegetables, and halloumi in separate airtight containers.
Reheating: Reheat vegetables and sauce in a skillet over medium heat. Sear leftover halloumi briefly in a dry pan just until warm. Dress immediately before eating.
