HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGolden Halloumi And Ratatouille
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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Halloumi Cheese


320 g

Sweet Bell Pepper

200 g


3 unit

Garlic, cloves

7 g


113 g

Red Onion

113 g

Baby Tomatoes

1 tbsp

White Wine Vinegar


1 tbsp


2 unit

Ciabatta Roll


Not included in your delivery

4 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories880 kcal
Fat53 g
Saturated Fat24 g
Carbohydrate70 g
Sugar13 g
Dietary Fiber7 g
Protein35 g
Cholesterol35 mg
Sodium1830 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Paper Towel
Baking Sheet
Silicone Brush
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F. Wash and dry all produce. 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) from stems. Peel garlic, then mince or grate 1 garlic clove (dbl for 4 ppl). (NOTE: Keep remaining garlic as whole cloves.)


Add peppers, zucchini, tomatoes, onions, thyme, whole garlic cloves and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tomatoes burst, 14-16 min.( NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Roast in the TK and middle of the oven, switching positions halfway through.)


While veggies roast, cut halloumi into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Heat a large non-stick pan over medium heat. When hot, add halloumi to the dry pan. Cook until golden-brown, 2-3 min. (NOTE: Don't overcrowd the pan; cook in batches for 4 ppl.)


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


While ciabatta toasts, 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. Toss to coat.


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