Golden Halloumi and Ratatouille
with Roasted Garlic Dressing and Ciabatta
With roasted veggies, seared halloumi and roasted garlic dressing, this vegetarian dinner is perfect for any spring night!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Haloumi
(Contient Lait)
1 pièce(s)
Poivron
1 pièce(s)
Courgette
6 pièce(s)
Gousses d'ail
7 g
Thym
1 pièce(s)
Oignon rouge
113 g
Petites tomates
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
1 pièce(s)
Miel
1 pièce(s)
Pain ciabatta
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* Core and cut the bell pepper(s) into 1-inch cubes. Cut the zucchini into 1/2-inch rounds. Mince or grate 1 clove garlic (2 cloves for 4 ppl). Strip 2 tsp thyme leaves (double for 4 ppl) off the stems.
On a baking sheet, toss the bell peppers, zucchini, tomatoes, onion, remaining whole garlic clove(s) and thyme with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring the veggies halfway through cooking, until the tomatoes burst, 9-10 min.
Meanwhile, cut the halloumi into 1/4-inch thick slices. Rinse the slices, then pat dry with paper towel. Heat a large non-stick pan over medium heat. Add the halloumi to the dry pan and cook until golden-brown, 2-3 min per side.
When veggies are done, transfer them to a plate and set aside. Turn on the oven broiler. In a small bowl, combine minced garlic with a drizzle of oil. Cut ciabatta(s) in half, then into triangles. Lay ciabattas, cut-side up, on the baking sheet. Brush over garlic oil. Toast in the oven until golden, 2-3 min. (TIP: Keep an eye on them so they do not burn!)
Meanwhile, transfer the roasted garlic cloves from the veggies to a medium bowl. Mash the garlic cloves with a spoon, then stir in 1 tbsp honey (double for 4 ppl), 1 tbsp vinegar (double for 4 ppl) and 1 tbsp oil (double for 4 ppl). Season with salt and pepper. Add the roasted veggies and toss to coat.
Divide the roasted veggies between plates and top with the halloumi. Serve the garlic ciabatta on the side.