Top tip: Pat the halloumi dry with paper towels before frying to get a beautifully golden, crispy crust.
Halloumi with ratatouille
This speedy midweek dinner idea can be on your table in under 30 minutes
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Ingredients
- 2 tbsp olive oil
- 1 red onion peeled and diced
- 1 courgette cut into 1cm cubes
- 1 red pepper diced
- 2 garlic cloves sliced
- 1 aubergine cut into 1cm cubes
- 400g (0.8lb) Cirio chopped tomatoes
- Salt and pepper
- 1 small bunch basil torn
- 2 packs halloumi sliced
- 1 tsp olive oil
Method
Step 1
Heat a large non-stick pan to a medium heat, add the oil then fry the onion for 1 minute. Add the courgette and cook for 30 seconds, then add the pepper and garlic, and cook for another 30 seconds. Finally, add the aubergine and tomatoes, season and cook over a gentle heat for 5 minutes, then finish with the basil.
Step 2
To cook the halloumi, drizzle the oil into a non-stick frying pan. When hot, add the halloumi, cook for 1 minute until charred, then flip over and cook for a further minute.
Step 3
To serve, spoon the ratatouille into bowls and top with the halloumi slices, then season.
Recipe and image courtesy of James Martin for Cirio, farmer-owned Italian tomatoes. cirio1856.com