Saffron Halloumi Harvest

Love halloumi? Try this Saffron Halloumi Harvest. It's a quick, easy vegetarian meal with pan-fried halloumi and roasted bell peppers.

Ingredients

• 250 grams halloumi cheese
• 0.25 teaspoon saffron threads
• 2 tablespoons hot water
• 2 tablespoons olive oil
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium zucchini
• 1 medium red onion
• 1.5 cups chopped butternut squash
• 0.5 teaspoon dried oregano
• 0.25 teaspoon black pepper
• 0.5 teaspoon salt
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 200°C (390°F).
2. In a small bowl, combine 0.25 teaspoon saffron threads with 2 tablespoons hot water and let it steep for 10 minutes to release its color and flavor.
3. Wash 1 medium red bell pepper, 1 medium yellow bell pepper, 1 medium zucchini, and 1 medium red onion. Carefully remove the core and seeds from the bell peppers, then cut all vegetables into 2.5 cm (1-inch) pieces. Ensure 1.5 cups chopped butternut squash are also cut into similar 2.5 cm (1-inch) pieces.
4. In a large mixing bowl, combine the chopped red bell pepper, yellow bell pepper, zucchini, red onion, and butternut squash. Drizzle with 1 tablespoon olive oil, season with 0.5 teaspoon dried oregano, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Toss well to coat all the vegetables evenly.
5. Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through.
6. While the vegetables are roasting, cut 250 grams halloumi cheese into 1 cm (0.5-inch) thick slices.
7. Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add the halloumi slices to the pan, ensuring not to overcrowd it. Cook for 2-3 minutes on each side until golden brown and slightly crispy.
8. Once the halloumi is golden, pour the steeped saffron water evenly over the halloumi slices in the pan. Cook for another 30 seconds, allowing the saffron to infuse and coat the cheese.
9. Carefully combine the roasted vegetables and the saffron-infused halloumi in a serving dish.
10. Garnish the Saffron Halloumi Harvest with 2 tablespoons fresh parsley and serve immediately with 1 lemon cut into wedges on the side for squeezing.

View the interactive Saffron Halloumi Harvest recipe