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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Halloumi Cheese
(Contains Milk)
320 g
Sweet Bell Pepper
200 g
Zucchini
3 unit
Garlic, cloves
7 g
Thyme
113 g
Red Onion
113 g
Baby Tomatoes
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Honey
2 unit
Ciabatta Roll
(Contains Gluten)
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
