Mediterranean Vegetable & Haloumi Pie


  • 2 tbsp olive oil
  • OR olive oil spray
  • 1 eggplant (medium)
  • 1 capsicum (medium)
  • 1 cup mushrooms
  • 1 red onion
  • 2 garlic cloves
  • 2 tsp ground coriander
  • 400g canned diced tomatoes
  • 1 1/2 tbsp balsamic vinegar
  • small bunch of mint (leaves only)
  • 270g halloumi
  • 2 sheets puff pastry
  • 1/4 cup pine nuts
  • 1 tbsp milk


  • Prep Ingredients: Slice the mushrooms, dice the onion and crush the garlic cloves. Roughly chop the small bunch of mint and slice the halloumi into 8 pieces.
  • Slice the eggplant into 1cm rounds and the capsicum into 4 cheeks.
  • Remove the pastry from the freezer and let sit on the bench to defrost. Grease a pie dish. Preheat oven to 180°C.
  • Heat 1 tsp of oil or lightly spray a large pan. Cook half of the eggplant over high heat for 2 min per side, until brown. Remove from pan and set aside. Repeat steps with same quantity of oil for the second batch of eggplant.
  • Heat 1 tsp olive oil in the pan, cook capsicum and mushrooms over medium heat, stirring occasionally, for ~5min until brown.
  • Heat remaining oil in a sauce plan. Fry onions over high heat for ~5min or until soft. Add garlic and cook fry for a further 2 min. Stir in coriander, tomatoes and balsamic vinegar.
  • Simmer sauce for 5-10min until slightly thickened. Remove from heat and stir in mint leaves.
  • While the sauce is simmering, fry haloumi 2min per side until golden brown. Remove from heat.
  • Optional: Roast pine nuts for 1-2 minutes over medium heat until brown.
  • To assemble: Lay one sheet of puff pastry into the greased pie dish, arranging so the pastry comes over the sides. Add a layer of sauce followed by a single layer each of eggplant, capsicum and mushrooms. Add more pasta sauce and top with haloumi slices and half of the pine nuts. Repeat layers with left over vegetables and remaining pasta sauce and pine nuts.
  • Top pie with second sheet of puff pastry, pinching the edges together. Cut a small cross in the centre of the pie and brush with milk.
  • Bake for 30-35min until crispy and golden.
  • Serve with a side of veggies and potato mash as specified in your program.

LCHF adaptation:
Serve with steamed veggies only, or also great with cauli mash.

Gluten Free Adaptation:
Use GF puff pastry.

Vegan/Dairy Free Adaptation:
Ensure puff pastry is made from vegetable oil not butter.  Substitute haloumi with Bio Cheese haloumi. Use a milk alternative to brush the pastry.

Low FODMAP Adaptation:
Use GF puff pastry.  Substitute mushrooms with extra 1/2 an eggplant or 1/2 capsicum. Omit onion and garlic – to enhance the flavour, cook with onion or garlic infused olive oil (optional). Ensure haloumi is kept to a 40g serve per meal i.e. stick to one serve or pie OR reduce the amount of haloumi in the recipe.