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Sesame-crusted halloumi with Mediterranean veg

Sesame-crusted halloumi with Mediterranean veg

Name: Sesame-crusted halloumi with Mediterranean veg
Yield: Serves 2
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

Easy
August 2011

Easy
August 2011

Test kitchen approved

Serves 2
Takes 5 minutes to make, 30 minutes to cook

Shortcut ingredients make this Mediterranean-inspired vegetarian meal an absolute cinch to make. The sesame-crusted halloumi on top is the star attraction.

Vegetarian recipes

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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

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.