Roasted Vegetable Stack with Griddled Halloumi Cheese

Seasonal roasted peppers, aubergine, and courgette layered with griddled halloumi and a zesty mint and grapefruit crème fraîche dressing.

Vegetarian Healthy Barbecue Halloumi Roasted Vegetables

Estimated Nutrition

Calories

385.6

kcal / serving

1542.4 kcal total

Carbs

11.1g

per serving

44.2 g total

Fat

30.6g

per serving

122.5 g total

Protein

18.2g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Crème Fraîche

low-fat

250

Halloumi Cheese

block cut into slices

Fruits

0.5

piece

Ruby Grapefruit

juice and flesh

NutsSeeds

0.5

handful

Mint

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

sprig

Mint

for garnish

OilsFats

tablespoon

Olive Oil

for drizzling and brushing

Vegetables

piece

Red Sweet Pepper

quartered and seeded

piece

Green Sweet Pepper

quartered and seeded

piece

Yellow Sweet Pepper

quartered and seeded

piece

Aubergine

sliced

piece

Courgette

sliced

piece

Courgette Flowers

optional garnish

Method

Stack alternate slices of vegetables between two slices of halloumi on each plate.

Serve with the dressing and garnish with mint and courgette flowers.

Preheat the oven to 200°C.

Mix the crème fraîche, chopped mint, grapefruit juice, and flesh in a bowl.

Season the dressing with salt and pepper and set aside.

Place peppers, aubergine, and courgette on a tray and drizzle with olive oil.

Roast vegetables for 30-40 minutes until tender.

Cut the halloumi lengthways into eight slices.

Griddle the halloumi in a greased pan over medium heat for 30 seconds per side.