A delightfully colourful vegetarian recipe that is full of flavour, taste and texture; this dish takes advantage of some of the different seasonal vegetables that are available larger supermarkets and farm shops, such as graffiti aubergines and vibrant sweet peppers. If cooking this dish for children, omit or adjust the chilli content to suit - ground cumin can be added as an alternative to the chilli flakes.
450g mixed sweet peppers, trimmed, de-seeded and cut into quarters
2 graffiti aubergines, trimmed and cut into chunks (or normal aubergines)
2 large onions, peeled and cut into quarters
2 to 3 cloves garlic, peeled and finely minced
2 tablespoons chilli oil
1/2 teaspoon ground chilli flakes
salt and pepper to taste
250g packet Halloumi, cut into thick slices - 3 slices per person
a little olive oil
6 slices sourdough bread, lightly toasted
flat leaf parsley, chopped (to serve)
A delightfully colourful vegetarian recipe that is full of flavour, taste and texture; this dish takes advantage of some of the different seasonal vegetables that are available in larger supermarkets and farm shops, such as graffiti aubergines and vibrant sweet peppers. If cooking this dish for children, omit or adjust the chilli content to suit - ground cumin can be added as an alternative to the chilli flakes.
Pre-heat oven to 225C/450F/Gas mark 7.
Place the prepared peppers, graffiti aubergines, onions and garlic into a large roasting tray/tin and add the chilli oil. Move the vegetables around in the chilli oil so they are all coated and then add the chilli flakes, salt and pepper.
Roast for 30 to 35 minutes until the vegetables are soft and slightly charred, but still retain their shape.
Just before the vegetables are cooked, heat some olive oil in a frying-pan and cook the halloumi cheese until the slices are light brown.
Arrange some salad leaves onto a plate or sharing platter and spoon the cooked vegetables in chilli oil over the leaves. Arrange the halloumi slices on top of the vegetables, garnish with chopped flat leaf parsley and serve with the sourdough toasts.
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