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
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
400ml boiling vegetable stock, made with a stock cube
Method Prep:15min › Cook:15min › Ready in:30min
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.
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.
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.
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.