Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Moroccan vegetables with halloumi recipe

Moroccan vegetables with halloumi recipe

82 ratings

For a meaty spin, add lamb cutlets to the roasting tin with the veg See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 355 calories / serving

Ingredients

  • 1tsp cayenne pepper
  • 2tsp ground cumin
  • 2tbsp tomato purée
  • 2 limes
  • 3 tbsp 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
If you don't have any limes, try a lemon instead

Each serving contains

  • 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

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cayenne, cumin, tomato purée, juice of 1 lime and oil.
  2. Place the pepper, courgette, aubergine, onion and garlic in a roasting tin and drizzle with the tomato mix.
  3. 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.

See more Halloumi recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.