Zesty Haloumi with Pomegranate, Sumac and Mint Dressing

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My Veggie Food Bag
Zesty Haloumi with Pomegranate, Sumac and Mint Dressing

This dish most recently appeared in My Veggie Food Bag on Sunday, April 30, 2017.


  • 200g peeled pumpkin, diced 1cm
  • 1 red onion, sliced into 1cm-thick wedges
  • 1 capsicum, core and seeds removed and sliced 1cm
  • 1 tablespoon pumpkin spice mix
  • ¾ cup vegetable stock
  • ¾ cup couscous
  • 30g chopped dates
  • 2 tablespoons mint leaves
  • ½ bag baby spinach leaves *
  • 1-2 tablespoons lemon juice (reserve zest)


  • 200g haloumi cheese
  • 1/2 cup flour
  • Zest of 1 lemon
  • 1 egg


  • 80g veggie pomegranate sumac and mint dressing
  • 1 tablespoon mint leaves, finely chopped
  • PREHEAT oven to 220°C. Line an oven tray with baking paper.
  • 1 Toss pumpkin, onion and capsicum with pumpkin spice mix and a drizzle of oil on prepared tray. Season with salt and pepper and roast for about 20 minutes, until veggies are tender and starting to caramelise. Turn once during cooking.
  • 2 While veggies roast, bring stock to the boil in a medium pot with a lid on. Add couscous and dates, stir, cover and remove from heat. Leave to steam for 5 minutes before fluffing up grains with a fork. Finely chop first and second measures of mint leaves and set aside separately.
  • 3 Pat haloumi dry with paper towels. Place on a board with the long end facing you and cut into 1cm-thick slices. Place flour and lemon zest in a bowl and lightly whisk egg in a second bowl. Toss haloumi first in flour, then in egg, then back through the flour, shaking off excess as you go.
  • 4 When veggies have about 7 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on a medium heat. Cook haloumi for about 2 minutes each side, until browned and cooked through.
  • 5 While haloumi cooks, roughly chop spinach. Add spinach to pot with the cooked couscous, along with lemon juice, first measure of mint leaves and a drizzle of olive oil. Season to taste with salt and pepper.
  • TO SERVE spoon spiced vegetables and couscous onto plates. Top with zesty haloumi and a drizzle of pomegranate, sumac and mint dressing. Sprinkle with remaining mint leaves.
  • SERVES 3

Nutritional Information

  • Energy: 2787 kj / 666 kcal
  • Protein: 30.1g
  • Carbohydrate: 56.7g
  • Fat: 34.6g


  • Pantry staple
  • * Shared ingredient with another recipe

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