Golden Halloumi and Ratatouille
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Golden Halloumi and Ratatouille

Golden Halloumi and Ratatouille

with Roasted Garlic Dressing and Ciabatta

With roasted veggies, seared halloumi and roasted garlic dressing, this vegetarian dinner is perfect for any spring night!

Allergens:
Milk
Sulphites
Gluten

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

200 g

Halloumi Cheese

(Contains Milk)

160 g

Sweet Bell Pepper

200 g

Zucchini

9 g

Garlic

7 g

Thyme

113 g

Red Onion

113 g

Grape Tomatoes

1 tbsp

White Wine Vinegar

(Contains Sulphites)

4 tsp

Honey

1 unit

Ciabatta Roll

(Contains Gluten)

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Nutrition Values

Energy (kJ)0 kJ
Calories740 kcal
Fat52 g
Saturated Fat20 g
Carbohydrate45 g
Sugar8 g
Dietary Fiber5 g
Protein27 g
Cholesterol100 mg
Sodium1740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Garlic Press
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Paper Towel
Large Bowl

Instructions

PREP
1

Before starting, preheat the oven to 450°F and wash and dry all produce. Core, then cut pepper into 1-inch pieces. Peel, then cut red onion into 1-inch pieces. Cut zucchini into 1/2-inch rounds. Strip 2 tsp thyme leaves off stems (dbl for 4 ppl). Peel garlic, then mince or grate 1 clove (dbl for 4 ppl). Keep remaining garlic as whole cloves.

ROAST VEGGIES
2

Toss the peppers, zucchini, tomatoes, onion, thyme and whole garlic cloves with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast, in middle of oven, stirring halfway through cooking, until tomatoes burst, 14-16 min.

COOK HALLOUMI
3

While veggies roast, cut halloumi into 1/4-inch thick slices. Rinse halloumi slices, then pat dry with paper towels. Heat a large non-stick pan over medium heat. When hot, add halloumi to the dry pan. Pan-fry, until golden-brown, 2-3 min per side.

TOAST CIABATTA
4

When veggies are done, remove baking sheet from the oven and set aside. Turn the oven broiler to high. Mix together minced garlic with 1 1/2 tbsp oil (dbl for 4 ppl) in a small bowl. Season with salt and pepper. Halve ciabatta, then cut halves into triangles. Add ciabatta pieces onto another baking sheet, then drizzle over the garlic oil. Broil, in middle of oven, until golden- brown, 2-3 min.

MAKE DRESSING
5

While ciabatta broils, transfer roasted garlic cloves to a large bowl. Mash cloves with a spoon, then stir in vinegar, honey and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Add roasted veggies and toss to coat.

FINISH AND SERVE
6

Divide roasted veggies between plates and top with halloumi. Serve garlic ciabatta on the side. Drizzle over any remaining dressing.