PINTS & PLATES: Serpent Judas Blonde Marinated Halloumi with Roasted Veg

Serpent Judas Blonde Marinated Halloumi with Roasted Veg

Serving 6 | Prep time 15 mins | Total time 50 mins - 2 hours

Ingredients:

• 325 gm halloumi
• 2 cups and 3 tbsp Serpent Judas Blonde
• 1 cup olive oil
• 2 smashed garlic cloves
• 1 handful brussel sprouts
• ½ chopped red onion
• 1 small diced eggplant
• 1/2 cubed acorn squash
• 1 sliced zucchini
• 5 trimmed broccolini florets
• 100 gm prosciutto
• 1 tsp dried parsley
• 1 tsp paprika
• 1 tsp honey
• 1 tbsp balsamic vinegar
• 1 lemon

Pairing Suggestion – Serpent Patey’s Bier Belgian Single

Instructions:

• Slice halloumi in ½ inch thick slices and place in a large bowl with 1 cup Serpent Judas Blonde, 2 smashed garlic cloves, ⅓ cup olive oil, salt, and pepper. Cover and set aside to marinate for up to 2 hours
• Preheat oven to 400 degrees
• In a large bowl, toss 1 sliced red pepper, 1 handful brussel sprouts, ½ chopped red onion, 1 sliced eggplant, 1 cubed acorn squash, 1 sliced zucchini, 5 broccolini florets, 1 tbsp dried parsley, 1 tsp smoked paprika, 1 tsp honey, 1 tbsp balsamic vinegar, 3 tbsp Serpent Judas Blonde, juice of ½ lemon, and ½ cup olive oil. Season with salt and pepper
• Pour veggie mix on cookie sheet. Bake at 400 for 25 minutes or until veggies are tender
• Broil for an additional 4 minutes to brown veggies. Watch while broiling to avoid burning
• Meanwhile, remove halloumi from marinade and dry off. Heat 1 tbsp olive oil in a non-stick skillet and fry halloumi on medium high for 2 minutes per side, or until browned on both sides. Squeeze 1/2 lemon over the halloumi when finished cooking
• Plate roasted veggies topped with fried halloumi and prosciutto
• Enjoy

Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett