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Golden Halloumi and Ratatouille

Golden Halloumi and Ratatouille

with Roasted Garlic Dressing and Ciabatta

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

Tags:Veggie
Allergens:Sulphites/SulfiteMilk/LaitWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsSulphites/Sulfite)

1 tbsp

Honey

200 g

Halloumi Cheese

(ContainsMilk/Lait)

1 unit

Ciabatta Bun

(ContainsWheat/Blé)

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat49 g
Saturated Fat24 g
Carbohydrate48 g
Sugar10 g
Dietary Fiber5 g
Protein30 g
Cholesterol35 mg
Sodium1740 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast veggies). Start prepping when the oven comes up to temperature! Core, then cut pepper into 1-inch pieces. Peel, then cut onion into 1-inch pieces. Cut zucchini into 1/2-inch rounds. Strip 2 tsp thyme leaves (dbl for 4 ppl) off stems. Peel, then mince or grate 1 clove of garlic (dbl for 4 ppl). (NOTE: Keep remaining garlic as whole cloves.)

2

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

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.

4

When veggies are done, remove baking sheet from the oven and set aside. Turn the oven broiler to high. Mix 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 to another baking sheet, then drizzle over garlic oil. Broil, in the middle of the oven, until golden-brown, 2-3 min.

5

While ciabatta broils, transfer roasted garlic cloves to a large bowl. Mash cloves with a fork, then stir in vinegar, honey and1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Add roasted veggies and toss to coat.

6

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