Sticky Glazed Halloumi with Roasted Root Vegetables & Greens

Sticky glazed halloumi slices served with roasted root vegetables and greens, drizzled with CHEF Red and Port Wine Reduction Paste dressing and sprinkled with toasted hemp hearts.
Product: CHEF® Black Garlic Paste, CHEF® Fermented Pepper Paste, CHEF® Liquid Concentrate Vegetable, CHEF® Red & Port Wine Reduction Paste
Category: Vegetarian
Serves: 10

10 portions coloured carrots
2-3 parsnips, cut into batons
2 kumara, cut into batons
20 baby beets, halved
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons CHEF Vegetable Liquid Concentrate

400-500g haloumi, sliced
¼ cup CHEF Red and Port Wine Reduction Paste
1 tablespoon CHEF Black Garlic Paste
1 tablespoon CHEF Fermented Pepper Paste
1 teaspoon finely chopped or crushed fresh ginger
2 tablespoons oil

130g baby spinach and mixed fresh herbs

1-2 tablespoons CHEF Red and Port Wine Reduction Paste
¼ cup apple cider vinegar
1 tablespoon lemon juice
1-2 tablespoons honey
½ cup olive oil

½ cup toasted hemp hearts
2 tablespoons chia seeds


Peel and trim the vegetables and cut into similar sized pieces. Toss with the olive oil, honey and CHEF Vegetable Liquid Concentrate then arrange on a lined baking tray and roast until tender and coloured.
Cut the halloumi into thick slices and dry grill until just stripy.

Combine the CHEF Red and Port Wine Reduction Paste, CHEF Black Garlic Paste, CHEF Fermented Pepper Paste, ginger and oil and mix well.

Brush the haloumi slices generously with the red wine glaze and arrange on a lined baking tray. Grill until hot and caramelizing just before serving. Toast the hemp hearts and chia seeds until just golden.

For the dressing, combine all the ingredients and whisk to emulsify.

To serve, gently toss the roasted vegetables with the spinach leaves and herbs. Arrange in shallow bowls and top with glazed halloumi slices. Drizzle over the dressing and sprinkle with hemp hearts.

Chef Tips

Use tempeh or tofu instead of haloumi

This flavourful dressing works well on meaty salads too

Try other roasted vegetables like yams, baby potatoes, capsicum, zucchini and cauliflower





CHEF® Black Garlic Paste

Developed through a fermentation process, fresh garlic is transformed to create a sweet and rich garlic flavour to use at any stage of the cooking process.

CHEF® Fermented Pepper Paste

CHEF Fermented Pepper Paste has a well-balanced aromatic flavour of pepper and fermented notes. Fermented Pepper paste is powerful in taste and thus provides a high yield. It is extremely versatile across many applications.

CHEF® Vegetable Liquid Concentrate

Fresh and flavoursome with well balanced mirepoix base and herb notes for an authentic vegetable taste.

CHEF® Red & Port Wine Reduction Paste

A classic red wine reduction paste, which delivers a balance of sweetness and acidity.
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