Friday, April 27, 2007

Recipe: Grilled halloumi with roasted vegetables

My nutritional therapist suggested this really simple, but delicious recipe. I like to cook twice as much veg as I need and then save the rest to serve with pasta or a salad the next day. N.B. You can roast all sorts of vegetables, aubergine, carrots, tomatoes, spring onions, asparagus, etc.

Grilled Halloumi with Roasted Vegetables
Serves 1

3-4 slices of halloumi cheese
1 red onion, quartered
half a courgette, sliced
Half a red pepper, sliced
olive oil

Place the vegetables on a baking sheet. Drizzle with olive oil and season to taste. Place in the oven at about 200 degrees for about 20 mins (turning occasionally). Meanwhile grill the slices of halloumi on a griddle pan. Alternatively, when the vegetables are tender and just starting to crisp, remove from the oven and place in a shallow baking dish. Put the slices of halloumi on top of the vegetables (evenly spaced) and place under a grill until the cheese is starting to bubble and go 'toasty'.

Serve with brown rice dressed in a simple vinaigrette of two parts olive oil to one part cider vinegar. Add seasoning to taste.

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