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Roasted ratatouille and halloumi bake

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1 Aubergine
2 Red onions
1/2 head Garlic
160g Courgettes I used a pack of mini courgettes
1 Yellow pepper
350g Cherry tomatoes
2 x 250g packs Halloumi
200g Cous cous
500ml Vegetable stock
2 tbsp Olive oil
1/2 tsp Ras el hanout
1/2 tsp Smoked paprika

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Roasted ratatouille and halloumi bake

    • 40 minutes
    • Serves 4
    • Easy


    Another vegetarian recipe to celebration vegetarian week 2016!

    Halloumi cheese is really popular in our house. If you haven’t cooked with it before, it’s an intriguing cheese which keeps its shape when cooked. So you can cut chunks and use it in kebabs, grill it, bake it, fry it or BBQ it!

    This is a quick tray bake which you can make with any vegetables. I use find the ratatouille vegetables is really tasty but if you have fussier eaters in your house, you can also chuck in some “safer” veg e.g. sweet potato, carrot… Once you’ve prepped it, you can leave it to cook for half an hour without having to watch it.

    I find it tasty served with a very simple cous cous which I provide instructions for below but rice is also a good accompaniment.

    This recipe is ample for a family of 4.

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    Chop up the peppers and aubergine into 2 inch chunks (if using mini courgettes, cut in half length wise) and add to an oven proof tray or dish. Cut the onions into wedges and add to the tray with the whole garlic cloves, seperated but not peeled. Add the cherry tomatoes and 1 tbsp of oil. Coat the vegetables in the oil and put the tray in the oven at 200degC for 20 minutes, stirring once half way through.


    Whilst the vegetables are cooking, slice the halloumi into thick slices (I cut each block of halloumi into 4 slices).


    Make the cous cous by placing in a large heat proof bowl with 1 tbsp oil, the spices and the vegetable stock. Stir and cover with cling film. The cous cous should be ready to eat once the water is absorbed (around 5-8 minutes), after which you can fluff up the grains with a fork before serving.


    After the vegetables have been cooking for around 20 minutes and starting to look soft and brown at the edges, top the vegetables with slices of the halloumi and switch the oven to grill setting. Allow the halloumi to brown on top.


    Remove the tray from the oven and serve the vegetables and halloumi with the cous cous. Easy!

    Alison Lyles

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