Moroccan vegetables with halloumi recipe

45 ratings Rate
  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 355 calories / serving
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Moroccan vegetables with halloumi HERO

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.

  • Ingredients

  • 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
  • Energy 1330kj 355kcal 18%
  • Fat 24g 34%
  • Saturates 10g 50%
  • Sugars 12g 13%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 13.3g Protein 14.1g Fibre 5.3g


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