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Roasted mediterranean vegetables with halloumi

This fresh veggie dish is the perfect accompaniment to any light meat, or works as a stand alone lunch. Give it a try

Roasted Veg and Halloumi

Recipe courtesy of Bacofoil

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Method

  • Step 1

    Preheat the oven to 170ºC fan/190ºC conventional/gas mark 5.

  • Step 2

    Loosely line a large shallow oven tray with a large piece of Bacofoil Non-Stick Foil – remember to always place food on the dull side – and place the pieces of onion, pepper and courgette onto it. Drizzle with 1-2 tsp olive oil and gently toss together using clean hands. Roast in the oven for 20 minutes until the vegetables are just starting to turn brown round the edges.

  • Step 3

    Meanwhile make the dressing. Mix the passata, extra virgin olive oil and red wine vinegar in a small bowl. Chop the herbs, reserving a few whole mint leaves for garnish, and stir in to the dressing.

  • Step 4

    Remove the vegetables from the oven and add the cherry tomatoes and garlic. Season with a little pepper and carefully mix in. Scatter over the pine nuts.

  • Step 5

    Arrange the slices of halloumi over the top and return to the oven for a further 10 minutes. Alternatively place under the grill for a couple of minutes.

  • Step 6

    Drizzle with the dressing and scatter over the remaining mint leaves. Serve with some crusty bread.

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