Lebanese Halloumi & Roasted Vegetable Plate
Method
Preheat the oven to 200°C.
Place the aubergine, courgette, cherry tomatoes and red onion on a baking tray.
Drizzle with the olive oil and season with cumin, sweet paprika and black pepper. Roast for 20–25 minutes until tender and lightly golden.
Meanwhile, combine the Greek yogurt, tahini, lemon juice, grated garlic and a small pinch of salt in a bowl. Stir until smooth.
Heat a non-stick grill pan over medium-high heat.
Add the halloumi slices and cook for 1–2 minutes on each side until lightly golden.
Divide the roasted vegetables between two plates and add the grilled halloumi.
Spoon over the tahini yogurt and finish with fresh parsley and mint.
Add the halloumi just before serving, as it has the best texture while warm and freshly grilled. If the yogurt sauce is too thick, stir in a small amount of water until it reaches a smooth, spoonable consistency.
Nutrition Facts
Per serving
