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  • The Australian Women’s Weekly Food

    Viva la veg!

    May 01, 2022 5 minutes

    Test Kitchen notes

    SWAP You could use a mix of any vegetable in this tagine such as sweet potato, parsnip or beans. We used 240g baby zucchini in this recipe.

    Dukkah-crusted haloumi

    PREP + COOK TIME 15 MINUTES SERVES 4

    ⅓ cup (80ml) extra virgin olive oil
    ¼ cup (60ml) lime juice
    1 teaspoon finely grated lime rind
    1 fresh long red chilli, chopped finely
    400g mixed cherry tomatoes, halved
    1 small red onion (100g), sliced thinly
    400g can chickpeas drained, rinsed
    ¼ cup mint leaves
    2 x 250g packets haloumi, cut into
    1cm thick slices
    2 x 45g packets pistachio dukkah

    1 Combine ¼ cup of the oil, the lime juice and rind, and chilli in a bowl. Combine tomatoes, onion, chickpeas and mint in another bowl; add half the dressing.

    2 Add haloumi to bowl with remaining dressing; stir to coat. Season to taste.

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