Haloumi & Vegetable Stack

By December 7, 2019May 16th, 2020Vegetarian/Vegan

Another healthy, yummy,  easy to make dish and well worth revisiting

The richness and freshness of this colourful vegetables stack will make your mouth water



Prep time

10 Minutes

Cooking time

35 Minutes


  • basil pesto
  • 1 handful of baby spinach
  • 1-2 tablespoons goat or feta cheese
  • 2 slices pumpkin
  • maple syrup
  • 2 slices onion
  • 1-2 cheeks red capsicum,
  • ½  zucchini, sliced lengthways
  • 1 square slice of haloumi cheese
  • 2 sweet potato rosti recipe below
  • Mazzetti Balsamic glaze

Sweet Potato Rosti

  • ¾ cup grated sweet potato
  • 1 egg
  • 1 teaspoon grated ginger
  • Salt and Pepper
  • Coconut oil

Squeeze the liquid from the potato 

Place the potato and ginger into a bowl 

Add the egg, salt and pepper, mix well to  combine

Make into 2 patties

Pan fry 2-3 minutes each side in coconut oil, until golden 


  • Preheat oven 180ª
  • Slice the vegetables same thickness as the capsicum
  • Brush each side of the pumpkin with maple syrup
  • Place the vegetables on a roasting tray, then spray them with oil
  • Roast in oven for 15-20 minutes or until just cooked
  • Meanwhile Make potato rosti, keep warm
  • Heat a frypan over medium heat and pan fry haloumi cheese
  • Arrange baby spinach on a serving plate
  • Drizzle the basil pesto over the spinach
  • Sprinkle with goats cheese
  • Arrange layers of the cooked vegetables over the spinach, to form the stack
  • Top with haloumi cheese
  • Drizzle with Mazzetti balsamic glaze and serve

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