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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains Milk)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
6 unit(s)
Garlic, cloves
7 g
Thyme
1 unit(s)
Red Onion
113 g
Baby Tomatoes
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Honey
1 unit(s)
Ciabatta Roll
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
Divide roasted veggies between plates and top with halloumi. Serve garlic ciabatta on the side. Drizzle over any remaining dressing.
