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Warm ratatouille salad with haloumi

Warm ratatouille salad with haloumi

8
Points®
Total Time
35 min
Prep
5 min
Cook
30 min
Serves
4
Difficulty
Moderate
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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