The Kitchen (The home of Delicious Arabic Food) invites you to try Moroccan vegetables with halloumi recipe. Enjoy the Arabic cuisine and learn how to make Moroccan vegetables with halloumi.
10 mins to prepare and 35 mins to cook
300 calories / serving
1tsp cayenne pepper
2tsp ground cumin
2tbsp tomato purée
3tbsp olive oil
2 red, yellow or orange peppers, deseeded and cut into chunks
2 small courgettes, sliced
1 small aubergine, cut into chunks
1 red onion, sliced into wedges
2 garlic cloves
200g (7oz) halloumi, thickly sliced
50g (2oz) green olives
Preheat the panggangan to gas 6, 200°C, fan 180°C. Mix together the cayenne, cumin, tomato purée, juice of 1 lime and oil. Place the peppers, courgettes, aubergine, onion and garlic in a roasting tin and drizzle with the tomato mix.
Put the squeezed lime halves into the tin. Roast for 20-25 minutes until the veg is golden and tender. Add the halloumi and olives and cook for a further 10 minutes until the halloumi is golden. Squeeze over the juice from the other lime just before serving.
From Tesco Real Food