Grilled halloumi with roast vegetables and pita

Ingredients

For 1 serving

• Halloumi70 g
• Eggplant120 g
• Zucchini120 g
• Bell peppers100 g
• Mintto taste
• Lemon juice10 ml
• Pita bread1
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Wash the aubergine, courgettes and peppers; trim the aubergine and courgettes, remove the pepper stalks, seeds and pith and cut everything into chunks of about 2 cm.
3. Toss the vegetables on the tray with the oil, salt and black pepper, spread them in a single layer and roast for 25 minutes, turning halfway, until soft and golden at the edges.
4. Towards the end slice the halloumi about 1 cm thick and pat it dry with kitchen paper. Heat a griddle over medium-high heat and cook the slices for 2 minutes per side, with no oil, until golden and marked by the griddle.
5. Warm the pitta bread on the same griddle for 30 seconds per side, until soft and hot.
6. Lay the halloumi over the vegetables, drizzle with the lemon juice, scatter over torn mint leaves and serve with the pitta on the side.