Warm ratatouille salad with haloumi
1 medium, cut into 2cm cubes
2 medium, cut into 2cm pieces
3 medium, halved lengthways, cut into 2cm pieces
1 medium, coarsely chopped
⅓ cup(s), coarsley torn
250 g, cut into 8 slices
1 medium, wedges, to serve
1 x 3 second spray(s)
- Preheat oven to 240°C. Divide the eggplant, capsicum, zucchini and onion between 2 large baking trays. Lightly spray with oil. Bake for 15 minutes or until vegetables are tender and slightly golden. Scatter each tray with the tomatoes. Bake for a further 10 minutes or until the tomatoes start to soften.
- Combine all the vegetables in a bowl. Top with the mint leaves and toss gently to combine. Divide among serving plates.
- Heat the oil in a large non-stick frying pan over medium–high heat. Add haloumi and cook for 1 minute each side or until golden. Divide among serving plates. Season with freshly ground black pepper.
- Serve with lemon wedges.