Halloumi & Roasted Vegetable Bowl

Ingredients

Makes 4

Roasted vegetables

2Capsicum

1Eggplant

2Zucchini

1Red onion

3 tbspExtra-virgin olive oil

1 tspGround cumin

1 tspSmoked paprika

1 tspSalt

½ tspChilli flakes

Halloumi & dressing

400 gHalloumi

1 tbspExtra-virgin olive oil

1Lemon

10 gFresh mint

100 gRocket

Steps

Roasted vegetables

Heat the oven to 200°C.
Chop all the vegetables into even chunks and toss with oil, cumin, paprika and salt.
Roast until softened and caramelised at the edges.

Halloumi & dressing

Slice the halloumi into desired pieces and pat dry.
Fry in a dry hot pan until golden on both sides.
Build the bowls: rocket, roasted vegetables, halloumi on top. Dress with olive oil, lemon and torn mint.

Recommendations

Use plain, unseasoned halloumi as pre-marinated versions often carry starch or seed oils. Roast the vegetables in a double batch and they'll serve two dinners. Add a handful of mixed seeds (like sunflower, pumpkin, and hemp) for a nutritional boost, or pearl cous cous for some carbs.

Storage

Roasted vegetables keep for 3 days. Halloumi gets rubbery when reheated so cook it fresh each time.

Reheating

Warm the vegetables in a pan or eat at room temperature; fry fresh halloumi to serve.

Halloumi & Roasted Vegetable Bowl

Ingredients

Roasted vegetables

Halloumi & dressing

Steps

Roasted vegetables

Halloumi & dressing

Recommendations

Storage

Reheating

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