Sesame-crusted halloumi with Mediterranean veg
- Portion size: Serves 2
- Takes 5 minutes to make, 30 minutes to cook
- Difficulty: easy
Shortcut ingredients make this Mediterranean-inspired vegetarian meal an absolute cinch to make. The sesame-crusted halloumi on top is the star attraction.
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Ingredients
- 400g pack Waitrose Ready to Roast Mediterranean Vegetable Selection (red onion, peppers, courgettes, cherry tomatoes and rosemary) or similar
- Small bunch of fresh basil
- 1 large garlic clove, chopped
- 2 tbsp sesame seeds (we like Waitrose Wholesome Sesame Seeds)
- 120g halloumi, sliced (we like Cypressa, from Waitrose)
- 1 tbsp groundnut oil
- 2 tbsp caperberries (we like Waitrose Spanish Caperberries), drained and rinsed
- Handful of Greek olives
- Grated zest and juice of ½ lemon, plus wedges to serve
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Tumble the vegetables into a shallow roasting tray with a handful of the basil leaves, the garlic and some seasoning. Cook in the oven for 25-30 minutes until tender, turning halfway through.
- Scatter the sesame seeds over a small plate and press both sides of the halloumi slices into the sesame seeds so that they stick. Heat the groundnut oil in a sauté pan over a medium heat, add the halloumi and fry on each side for 1 minute until golden.
- Stir the caperberries, olives, lemon zest and the remaining basil leaves through the roasted vegetables. Top with the halloumi and any escaped seeds, then serve with lemon wedges.
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