Warm ratatouille salad with haloumi
8
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Packed with veggies and topped with haloumi, this meal seems like the right way to end a summer's day
Ingredients
Eggplant
1 medium, cut into 2cm cubes
Red capsicum
2 medium, cut into 2cm pieces
Zucchini
3 medium, halved lengthways, cut into 2cm pieces
Red onion
1 medium, coarsely chopped
Cherry tomatoes
200 g
Fresh mint
⅓ cup(s), coarsley torn
Olive oil
1 tbs
Haloumi cheese
250 g, cut into 8 slices
Lemon(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
Combine all the vegetables in a bowl. Top with the mint leaves and toss gently to combine. Divide among serving plates.
3
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.
4
Serve with lemon wedges.
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