Halloumi & Vegetable Bake
Serves 4-6
Ingredients
2 aubergines
1 large courgette
4 carrots
3 blocks halloumi
4 tbsp olive oil
1 tsp red wine vinegar
Handful coriander
Salt & Pepper
Method
Pre heat oven to 180 degrees. Slice aubergine, zucchini and carrot length ways into long strips. Slice the halloumi into pieces. Drizzle 1 tbsp of olive oil the on the base of an oven dish, begin by laying the aubergine, followed by the courgette, then the carrot, then the halloumi. Season well between each layer. Repeat this process, however if your oven tray isn’t high enough like mine wasn’t then just do another layer of aubergine and halloumi. Drizzle another tbsp olive on top of the aubergine before layering on top. Place in the oven for 45 minutes, make sure you put it on a low oven rack so the halloumi doesn’t burn. While it’s baking finely dice up the coriander and place in a jug or bowl with the red wine vinegar and remaining olive oil. Stir and set aside. Remove baking dish from the oven and spoon on the coriander dressing. Slice up and serve. Serves 6.