Moroccan vegetables with halloumi

  • Rating: 5 stars
  • Takes: 10 mins to prepare and 35 mins to cook
  • Serves: 4


  • 1tsp cayenne pepper
  • 2tsp ground cumin
  • 2tbsp tomato purée
  • 2 limes
  • 3tbsp olive oil
  • 2 red, yellow or orange peppers, deseeded and cut into chunks
  • 2 small courgettes, sliced
  • 1 small aubergine, cut into chunks
  • 1 red onion, sliced into wedges
  • 2 garlic cloves
  • 200g (7oz) halloumi, thickly sliced
  • 50g (2oz) green olives

Each serving contains 355 calories, 12g sugar, 24g fat, 10g saturates and 2.4g salt.


Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cayenne, cumin, tomato purée, juice of 1 lime and oil. Place the peppers, courgettes, aubergine, onion and garlic in a roasting tin and drizzle with the tomato mix.

Put the squeezed lime halves into the tin. Roast for 20-25 minutes until the veg is golden and tender. Add the halloumi and olives and cook for a further 10 minutes until the halloumi is golden. Squeeze over the juice from the other lime just before serving.