Easy Vegetable Tray Bake with Halloumi and Pesto

Simple and delicious one-pan of your ‘5 a day’ supper. Easy adaptable to whatever is in season, but this Mediterranean selection works very well with Halloumi. Perfect addition for the BBQ or a picnic. Of course, it is even better with home-made pesto, but on this occasion I used shop-bought, which is also just fine. You also can use Feta cheese instead of Halloumi.

EASY VEGETABLE TRAY BAKE WITH HALLOUMI & PESTO

(Originally seen in ‘Red’ magazine)

Ingredients:

500g new potatoes, halved lengthways

3 Mixed Peppers, seeds removed, sliced

2 tbsp olive oil

2 tablespoons good quality pesto

zest of ½ lemon, plus squeeze of juice

125g cherry tomatoes, halved

250g pack Halloumi cheese, thickly sliced

black olives (optional)

salt & pepper to taste

Method:

  1. Preheat the oven to 200°C. Cook the potatoes in a pan of boiling water for 5 minutes or until just tender. Drain, then tip into a large, shallow roasting tin and scatter over sliced peppers. Drizzle over with the olive oil, salt, mix well, bake for about 20 minute.
  2. Meanwhile in a little bowl, mix together pesto, zest and lemon juice, plus 1 tablespoon of water, if the paste is too thick. Set aside.
  3. Turn up the heat to 220°C. Add the halved tomatoes, olives, sprinkle half of the pesto mixture and sliced halloumi on top. Roast for a further 5-10 minutes or until the cheese is golden brown. Remove from the oven, drizzle over the rest of the pesto and serve straightaway.
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Roasted Aubergine and Lentil Soup

It was one of those situations, where I didn’t have a lot in the fridge and had to ‘jazz it up’ as I went along. I had one aubergine and just few cupboard basics. I never thought of adding aubergine to any of my soups before. “What a mistake-a to make-a”!  It works perfectly in a soup. I actually prefer it to potato. This soup is rich, earthy, with a subtle hint of spice, a good helping of garlic and gentle Mediterranean aromas. You can adjust the spice level by adding less/more chilli of course. The soup goes very well with these stout & honey buns.
Roasted Aubergine and Lentil soup
ROATED AUBERGINE AND LENTIL SOUP
Ingredients:
3 tablespoons of olive oil

1 aubergine, cubed

1 onion, finely chopped

1-2 carrots, depends on size, chopped

1 teaspoon of ground cumin

1 teaspoon of herbs of your choice (I had oregano)

1 teaspoon of paprika

pinch of sugar

1 cup of puy lentil

2 cans chopped tomatoes in its own juice or about 500gr fresh tomatoes, chopped

approx 3-4 cups of water/stock, depends how thick you like your soup to be.

2 teaspoons of red wine vinegar (optional)

2 garlic cloves, finely chopped or minced

1 chilli, finely chopped (optional)

salt and pepper to taste
parsley/seeds to garnish (optional)
Method:
1. Heat oven to 200C. Arrange the cubed aubergine in a single layer on a baking sheet, drizzle with some olive oil, mix well and roast for about 20 minutes or until tender and nicely brown.
2. Preheat the rest of the oil in a cooking pot, add onion and carrots and cook them for 5-7 minutes.
3. Then add the spices, herbs, sugar, lentil, tomatoes, water/stock. Bring it to boil, then reduce the heat, cover with the lead and cook it until the lentil is cooked.
4. When the lentil is cooked and tender, add the roasted aubergine to the soup, along with red wine vinegar, garlic and chilli. Season well with salt and pepper.