Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Serves: 1

Prep time: 15 mins

Cooking time: 30 mins

Ingredients

  • 3 slices pumpkin, 1cm thick
  • 3 slices eggplant, 1cm thick
  • 3 slices sweet potato, 1 cm thick
  • 1 zucchini, cut into 0.5cm strips
  • 2 cheeks red capsicum
  • 1 large handful baby spinach leaves
  • 2 slices vegan haloumi
  • Coconut oil or olive oil spray
  • Balsamic vinegar glaze
  • Ground black pepper
  • Pink rock salt, ground

Method

  • Preheat oven to 200℃.
  • Line oven tray with baking paper, and spray with oil.
  • Lay vegetable slices on oven tray, sprinkle with salt and pepper, and place into hot oven.
  • Roast until golden brown, approximately 30 minutes.
  • Place spinach leaves onto serving plate.
  • Layer roasted vegetables over the top of the spinach leaves.
  • Place haloumi on top and drizzle balsamic glaze over the top.

Notes


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