Halloumi, Veg Medley and Salsa Verde
For those evenings when you want to chuck everything into the oven and forget about it. This dish is the happy combination of ease and simplicity, with a generous serving of flavour satisfaction.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 210°C/190°C fan. Line a very large baking tray with parchment paper (you might need to use two trays if you don't have one big enough to fit all of the vegetables, in a single layer).
Step 2
Next, peel and dice the aubergine, slice the courgettes and slice the onions. Add to the baking tray along with the halved tomatoes and drained cannellini beans. Add half of the olive oil, half of the chopped garlic, the oregano, a pinch of salt, and some black pepper. Toss together well. If using harissa, stir this through now. If you aren't using harissa, we recommend adding a heaped tbsp of tomato puree instead (if cooking 4 portions).
Step 3
Tear the halloumi where it naturally breaks and rip it into 2-3 cm pieces. Nestle the halloumi amongst the vegetables, then place the tray in the oven and cook for 35 minutes, stirring the vegetables once. Cook until golden.
Step 4
To make the salsa verde, finely chop the parsley and drained capers. Add to a mini blender or Nutribullet along with the Dijon mustard, red wine vinegar, the other half of the olive oil and the remaining chopped garlic. Blend it all together until you have a rough paste. You could also you a pestle and mortar.
Step 5
If serving your tray bake with garlic bread, get this in the oven now and cook as per the packet instructions.
Step 6
Once the vegetables are tender and the halloumi is golden you are ready to go! Serve the veggies drizzled with a little of the salsa verde, and the warmed garlic bread on the side, if you wish.
- Ingredients
- Based on 4 servings
-
3 Garlic Cloves, peeled and chopped 1x Sainsbury's Garlic -
5 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
1 tbsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
450g Light Halloumi, torn into 2-3cm pieces 2x Sainsbury's Lighter Cypriot Cheese 225g -
330g Cherry Tomatoes, cut in half 1x Sainsbury's Cherry Tomatoes 300g -
2 Courgettes, sliced 2x Sainsbury's Courgettes Loose -
1 Red Onions, peeled and thickly sliced 1x Sainsbury's Red Onions Loose -
1 Tin Tinned Cannellini beans, drained 1x Sainsbury's Cannellini Beans In Water 400g (235g*) -
30g Parsley, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
2 tbsp Rose Harissa 1x Sainsbury's Rose Harissa Paste Inspired to Cook, Taste the Difference 90g -
1 Aubergine, peeled and cut into 2cm dice 1x Sainsbury's Aubergine -
3 tbsp Capers, drained 1x Sainsbury's Inspired to Cook Capucine Capers 198g (125g*) -
1.5 tbsp Red Wine Vinegar 1x Sainsbury's Wine Vinegar, Red Wine 500ml -
2 Garlic Flatbreads, warmed through 2x Sainsbury's Garlic Flatbread 210g -
2 tsp Dried Oregano 1x Sainsbury's Oregano 12g -
Maldon Salt to taste 1x Maldon Sea Salt Flakes 250g