Golden Halloumi and Ratatouille
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Golden Halloumi and Ratatouille

Golden Halloumi and Ratatouille

with Roasted Garlic Dressing and Ciabatta

The combination of roasted veggies and garlic dressing with seared halloumi makes this a classic vegetarian dinner for any night of the week!

Allergens:
Sulphites
Milk
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

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)

1 tbsp

Honey

200 g

Halloumi Cheese

(Contains Milk)

1 unit

Ciabatta Roll

(Contains Gluten)

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)3012 kJ
Calories720 kcal
Fat48 g
Saturated Fat24 g
Carbohydrate45 g
Sugar8 g
Dietary Fiber5 g
Protein30 g
Cholesterol35 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
Large Non-Stick Pan
Paper Towel
Large Bowl

Instructions

PREP
1

Preheat the oven to 450°F (to roast veggies). Start prepping when the oven comes up to temperature! 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 4 tsp thyme leaves off stems. Peel garlic, then mince or grate 2 cloves. Keep remaining garlic as whole cloves.

ROAST VEGGIES
2

On a baking sheet, toss the peppers, zucchini, tomatoes, onion, thyme and whole garlic cloves with 2 tbsp oil. 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. In a small bowl, mix minced garlic with 3 tbsp oil. Season with salt and pepper. Halve ciabatta, then cut halves into triangles. On another baking sheet, add ciabatta, then drizzle over 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 2 tbsp oil. 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.