Moroccan vegetables with halloumi recipe
For a meaty spin, add lamb cutlets to the roasting tin with the veg
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 355 calories / serving
Ingredients
- 1tsp cayenne pepper
- 2tsp ground cumin
- 2tbsp tomato purée
- 2 limes
- 3 tbsp olive oil
- 2 red, yellow or orange peppers, deseeded and cut into chunks
- 2 small courgettes, sliced
- 1 small aubergine, cut into chunks
- 1 red onion, sliced into wedges
- 2 garlic cloves
- 200g (7oz) halloumi, thickly sliced
- 50g (2oz) green olives
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Shop ingredientsEach serving contains
- Energy
- 1330kJ 355.0kcal
- Fat
- 24g
- Saturates
- 10g
- Salt
- 2.4g
- Sugars
- 12g
of the Reference intake
Carbohydrate 13.3gProtein 14.1gFibre 5.3g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cayenne, cumin, tomato purée, juice of 1 lime and oil.
- Place the pepper, courgette, aubergine, onion and garlic in a roasting tin and drizzle with the tomato mix.
- Put the squeezed lime halves into the tin. Roast for 20-25 minutes until the veg is golden and tender.Add the halloumi and olives and cook for a further 10 minutes until the halloumi is golden. Squeeze over the juice from the other lime just before serving.
- See more Halloumi recipes
