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1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it.
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2. Cut the eggplant into thick wedges. Cut the broccoli into medium florets. Peel and slice the red onion into thick wedges. Pat the halloumi dry and slice it into thick slabs or large cubes.
1 piece eggplant,
3 cup broccoli florets,
225 g halloumi cheese,
1 piece red onion
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3. In a large bowl, combine eggplant, broccoli, red onion and cherry tomatoes. Drizzle with olive oil, then sprinkle with smoked paprika, ground cumin, garlic powder, most of the salt and black pepper. Toss until everything is evenly coated.
1 cup cherry tomatoes,
3 tbsp olive oil,
1.5 tsp smoked paprika,
1 tsp ground cumin,
0.5 tsp garlic powder,
0.6 tsp salt,
0.5 tsp black pepper
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4. Spread the seasoned vegetables in a single layer on the sheet pan, leaving space for the halloumi. Roast for 15 minutes.
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5. Remove the pan from the oven, flip the vegetables and add the halloumi pieces in the empty spaces. Lightly season the halloumi with a pinch of the remaining salt and black pepper. Return to the oven and roast for another 10 to 12 minutes, until the eggplant is tender, broccoli edges are crisp, and halloumi is golden in spots.
225 g halloumi cheese,
1.2 tsp salt,
0.5 tsp black pepper
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6. While the pan roasts, juice the lemon into a small bowl. Finely mince or grate the garlic clove.
1 piece lemon,
1 clove garlic clove
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7. In the bowl, whisk together tahini, lemon juice, minced garlic, warm water, maple syrup and a pinch of salt until smooth and pourable, adding a splash more water if needed to thin.
1.2 tsp salt,
0.3 cup tahini,
0.2 cup warm water,
1 tsp maple syrup
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8. Roughly chop the fresh parsley. Once roasting is done, transfer the vegetables and halloumi to plates or leave on the pan for serving.
2 tbsp fresh parsley (garnish)
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9. Drizzle generously with the tahini sauce, sprinkle with chopped parsley and red pepper flakes, and serve warm.
0.2 tsp red pepper flakes
By james