Haloumi & Vegetable Stack

By January 11, 2018June 30th, 2020Vegetarian/Vegan

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


  • 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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