An amazing combination of Mediterranean flavours and vibrant colours. The beef can be heated if you prefer, but it is just as nice cold. The haloumi adds a strong, salty contrast to the soft subtle flavours of the vegetables.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 4
Ingredients
- 2 red capsicums, thick strips
- 2 yellow capsicums, thick strips
- 2 red onions, wedges
- 2 zucchini, thick slices
- 250g cherry tomatoes, halved
- 2 garlic cloves still in skin
- salt and pepper
- 1–2 tablespoons olive oil
- 250g haloumi, 1 cm thick slices
- 600g cooked roast beef, 1 cm thick slices
Sauce
- 4 tablespoons Greek yoghurt
- 2 tablespoons mint sauce
- 1–2 roasted garlic cloves, mashed
- 1 large handful mint, chopped (optional)
Method
- Preheat oven to 200°C.
- Coat capsicum, onion, zucchini and tomatoes in olive oil and arrange together with the garlic cloves on a large baking tray (you may need two trays). Sprinkle with salt and pepper. Cook until tender but not too soft (about 20 minutes). Remove from oven.
- Heat a non-stick pan on medium heat. Toss haloumi pieces in the oil and cook for 1 minute each side until golden brown.
- Take the roasted garlic from the oven tray, cut the top off and squeeze out the garlic. Mash it with the back of the knife or chop it and mix with sauce ingredients in a separate bowl. Taste and adjust to your liking.
- Lay a slice of beef on each plate and arrange vegetables and haloumi in a stack on top.
- Drizzle with yoghurt sauce.
Tip: To coat the vegetables, I like to put them in a plastic bag with the oil so they get coated evenly.
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