Is your summer garden in full mode at the moment producing more veggies than you can use? Here's a fantastic recipe that uses all kinds of summer veggies like courgettes, eggplant, tomato, cucumber and basil.
Adapted from a Fresh Start recipe to be slightly more budget friendly and including chorizo for extra flavour and protein, this is sure to be a crowd pleaser!
INGREDIENTS
Vegetables:
1 eggplant, thinly sliced into rounds
1 can chickpeas, drained & rinsed
2 tsp oil
2 courgettes, thinly sliced into rounds
2 baby capsicum, cut into lengths
1 pinch of Spanish spices: smoked paprika, onion powder, garlic powder, ground cumin
1 handful sunflower & Pumpkin seeds
Salsa:
3 tomato, diced 1cm (can substitute or include cucumber)
1/2 bunch basil, roughly chopped
2 tsp red wine vinegar
1 pinch chilli flakes
Haloumi:
2oog haloumi cheese, diced 2cm
1 pinch of Spanish spices: smoked paprika, onion powder, garlic powder, ground cumin
1 tsp oil
To Serve:
4 Tbsp sundried tomato pesto
METHOD
Before you start
Prehead oven to 220C (or 200C for fan bake)Prep & cook veggies
Prep eggplant and toss in a lined oven tray with chickpeas and half the oil. Season with salt and pepper and roast on upper oven rack for about 20 min, until tender and golden.Prep courgette and capsicums and toss on a second lined oven tray with second half of oil and Spanish spices. Season with salt and pepper and roast on lower oven rack for about 15 min, until tender and golden. Add sunflower & pumpkin seeds to tray for final 3 min of cook time.
Prep Salsa
Prep tomato (or cucumber) and basil and toss together in a small bowl with vinegar, chilli flakes and a pinch of salt. Season with pepper and leave to marinate.Prep & cook haloumi
Pat haloumi dry, dice 2cm and coat in Spanish spices. Heat oil in a large fry-pan on a medium-high heat. Cook cheese for about 4 min, turning often, until golden on all sides.
* If adding chorizo to dish cook at same timeServe
Veggies and haloumi topped with pesto and salsa.Enjoy!
