Halloumi Ratatouille
This is one of my current favourite week night dinners. It’s a quick one pan meal packed full of goodness. It’s great for using up any odds and ends of vegetables or half used tins of beans or pulses in the fridge as well. Below is the basic recipe I use but you can easily change the vegetables to suit your taste or what you’ve got. I’ve previously added cauliflower and red kidney beans. The recipe is for one but you can increase the amounts to feed lots of more. It would make a great side dish too to accompany some roast chicken.
Ingredients
Half pepper
Half courgette
Half red onion
Half a small aubergine
Half tin of butter beans or chickpeas
Tin of chopped tomatoes
Garlic clove
Fresh basil and mixed herbs
4 slices of Halloumi
Method
Roughly chop the vegetables and place in a shallow dish for the oven. Roast with some olive oil for about 15 minutes at 180 degrees or until soft/cooked.
Add the beans or chickpeas, chopped tomatoes, crushed garlic, mixed herbs and some chopped fresh basil. Mix well.
Top with slices of halloumi and bake until golden.
Serve on it’s own or with cous cous, new potatoes or whatever you fancy. Enjoy!