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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
