Recipe: Roasted vegetables and grilled halloumi
Serves 2
315 cals/17g fat/5.5g saturated fat1 red and 1 orange pepper, deseeded and cut into bite-sized pieces1 large aubergine, cut into bite-sized pieces2 small red onions, cut into quarters3 courgettes, cut into bite-sized pieces
4 garlic cloves, in their skin
3 tsps olive oil Salt and black pepper
125g (4½oz) reduced fat halloumi
Pinch of chilli flakesPreheat the oven to 200°C/400°F/gas 6. Put the vegetables and garlic in a big roasting tin.Drizzle over 2 tsps of the oil and mix to ensure all the veg are coated. Season.Bake in the oven for 20-30 minutes, stirring occasionally.
Slice the cheese, brush with the remaining oil and sprinkle with chilli flakes.Cook on a hot griddle pan for 20-30 seconds on each side until golden.
Spoon the vegetables on to a serving plate and top with the halloumi.
4 garlic cloves, in their skin
3 tsps olive oil Salt and black pepper
125g (4½oz) reduced fat halloumi
Pinch of chilli flakesPreheat the oven to 200°C/400°F/gas 6. Put the vegetables and garlic in a big roasting tin.Drizzle over 2 tsps of the oil and mix to ensure all the veg are coated. Season.Bake in the oven for 20-30 minutes, stirring occasionally.
Slice the cheese, brush with the remaining oil and sprinkle with chilli flakes.Cook on a hot griddle pan for 20-30 seconds on each side until golden.
Spoon the vegetables on to a serving plate and top with the halloumi.