Griddled Halloumi with Vegetables

    30 min

    Toss Mediterranean vegetables in garlic and thyme-flavoured oil, then swiftly griddle them with slightly salty halloumi cheese – wonderful served with couscous. Delicious!

    4 people made this

    Serves: 4 

    • 2 courgettes, cut into long strips
    • 1 aubergine, halved lengthways and thinly sliced
    • 1 red pepper, cut into wide strips
    • 8 cherry tomatoes
    • 3 tbsp olive oil
    • 1 garlic clove, crushed
    • 1 tsp fresh thyme leaves
    • 250g halloumi cheese
    • 250g couscous
    • 400ml boiling vegetable stock, made with a stock cube

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Put all the vegetables into a bowl. Mix the oil with the garlic and thyme leaves. Season, then drizzle 2 tbsp over the vegetables and toss gently.
    2. Heat a nonstick or ridged griddle until hot. Cook the vegetables, in batches if necessary, on the griddle for 2 minutes on each side or until they are seared golden brown. Keep warm.
    3. Slice the halloumi into eight pieces and put on the griddle. Cook for 1-2 minutes on each side or until lightly coloured. Arrange on a serving plate with the vegetables.
    4. While the cheese is griddling, put the couscous into a heatproof serving bowl and pour over the stock. Stir gently, then cover and leave to soak for 5 minutes. Stir in the remaining olive oil mixture and serve with the halloumi and vegetables.

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