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Moroccan vegetables with halloumi recipe

Moroccan vegetables with halloumi recipe

81 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


  • 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

  • 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


  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.

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