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Photo of Grilled steak, haloumi and vegetable stacks by WW

Grilled steak, haloumi and vegetable stacks

8 - 9
PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
Don’t fill your plate, stack it high! Yummy flavours and awesome colours make this dish loads of fun.


Orange sweet potato (kumara)

200 g, cut into 1cm thick slices

Fresh flat-leaf parsley

cup(s), chopped


1 clove(s), crushed

Fresh lemon rind

1 tsp, finely grated

Lemon juice

2 tbs

Olive oil

1 tbs

Oil spray

1 x 3 second spray(s)


1 medium, cut diagonally into 1cm thick slices)

Red capsicum

1 medium, quartered


4 whole, portobello

Trimmed beef scotch fillet

400 g, (Buy 500g) fat-trimmed

Haloumi cheese

100 g, thickly sliced


  1. Boil, steam or microwave sweet potato slices until just tender. Drain.
  2. Meanwhile, combine parsley, garlic, rind, juice and half the oil in a small bowl. Set dressing aside.
  3. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Combine potato, zucchini, capsicum, mushrooms and remaining oil in a large bowl. Cook, turning occasionally, for 5–6 minutes or until browned and tender.
  4. Meanwhile, season steaks with salt and pepper. Cook for 2–3 minutes each side or until cooked to your liking. Cook haloumi for 1–2 minutes each side or until golden.
  5. Top steaks with potato, mushrooms, capsicum, zucchini and haloumi. Serve drizzled with dressing.


SERVING SUGGESTION: Rocket leaves, drizzled with lemon juice.