Roast Ratatouille and Halloumi Salad

I enjoy roasting vegetables as this method tends to bring out the sweetness in the vegetable and is another easy alternative to steaming.  Halloumi, the squeaky cheese, does not melt when heated. Instead it develops a delicious crust that surrounds a slightly springy, mild interior that squeaks between your teeth! Halloumi is the traditional white cheese of Cyprus.  It originated in Middle Eastern Bedouin and was made from ewes’ and goats’ milk. The popularity of the cheese led to its production spreading throughout the Middle East, to Greece and Cyprus and throughout the world. It is a semi hard cheese and is delicious when grilled or fried.  Bell peppers are excellent sources of vitamin C and vitamin A. Red peppers are also an excellent source of the vitamins K and B6. Green peppers are a very good source of fiber and folate.  Choose vegetables to resemble colors of the rainbow as this will help to maximize the different antioxidants contained in each type, thus helping your body to fight cancer-causing free radicals.

Serves 6
recipe from Woman & Home magazine
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2 x 250g halloumi packages, thickly sliced
zest and juice of 1 lemon
4 tablespoons olive oil
2 eggplants, sliced
2 yellow bell peppers, thickly slicked
2 red bell peppers, thickly sliced
2 red onions, cut into thin wedges
12 to 16 cherry tomatoes
3 good handfuls rocket, to serve

Heat oven to 200c (400f).  Place halloumi in a bowl, drizzle with the lemon zest and juice, and 1 tablespoon of the oil.  Season well with black pepper.  Place the remaining ingredients, except the tomatoes, in a roasting pan.  Season with salt and pepper and combine well.  Roast for 30 minutes until vegetables are slightly charred – add the tomatoes towards the last 10 minutes of the cooking time.  Meanwhile, heat a griddle pan until almost smoking.  Sear the halloumi for 2 minutes each side.  Spread the vegetables over the rocket, top with the halloumi and any of the juice from the marinade and serve.


The Culinary Chase’s Note:  I love this type of a salad.  So full of flavor and loaded with minerals and vitamins.  Substitute halloumi for goat cheese or feta if you’re not a fan.  Cut cubes of goat cheese or feta and add to the vegetable mixture for the last 10 minutes of cooking time.   Enjoy!

4 Comments

  1. The Curious Cat on November 17, 2009 at 15:49

    I totally agree with you – there are not many times I would pass up such a delicious meal! And look at you with your knowledge on all these things – impressive! I love finding out about such things! 🙂 xxx



  2. The Culinary Chase on November 18, 2009 at 15:31

    Thanks Curious Cat! This is, indeed, a meal in one. My daughter said I forgot to add the Kalamatta olives but that was for a different vegetable bake which, come to think of it, would be a nice addition to this dish. Cheers!



  3. Jennie on November 20, 2009 at 18:45

    I LOVE halloumi! This salad sounds wonderful! Great recipes! Lovely blog!



  4. The Culinary Chase on November 26, 2009 at 00:01

    Thanks Jennie. Halloumi is a family favorite, too! Cheers.