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How to make Carrot with red capsicum and haloumi

Yield = 8
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 1 teaspoon fenugreek seeds (see top tips)
  • 1 teaspoon ground coriander
  • 2 teaspoons nigella seeds (see top tips)
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 2 bunches baby (Dutch) carrots, peeled, tops trimmed to 3cm
  • 2 red capsicums, seeded, each cut into 12 strips
  • 500g haloumi, cut widthwise into 5mm-thick slices
  • Lemon wedges, to serve

Method

  • Step 1 Preheat oven to 200°C fan-forced. Using a mortar and pestle, grind fenugreek seeds to a powder. Add coriander, nigella seeds, 1 teaspoon salt and oil, and stir until combined.
  • Step 2 Place garlic, carrots, capsicums and haloumi in a large roasting pan. Add spice mixture and, using your hands, toss well to coat. Roast, turning halfway, for 20 minutes or until vegetables are tender and haloumi is golden.
  • Step 3 Transfer vegetable mixture to a platter and serve with lemon wedges.