RECIPE #2 | Roasted Vegetable Stack with Griddled Halloumi

Dressing –

1x 200ml pot crème fraiche (or make your own!)

½ handful finely chopped fresh mint

½ ruby grapefruit, juice & flesh

Salt + ground black pepper


Vegetable Stack –

2 red peppers, quartered, deseeded and chargrilled

1x medium aubergine, sliced

1x medium courgette sliced

4x large flat mushrooms

Olive oil

1x 250g block halloumi (hopefully your own!)

  • Preheat oven to 200°C.
  • Mix dressing ingredients until well combined. Add S+P to taste. Set aside.
  • Place aubergine, courgette and mushrooms onto a baking tray and drizzle with olive oil. Roast for 30-40 mins until the vegetables are tender and slightly crisp on the outside. Set aside.
  • Cut halloumi lengthways into 8 slices. Brush griddle pan with oil and place over medium heat. Add halloumi and cook for 20-30 seconds on each side or until golden brown griddle marks appear.


To serve –

  • Place griddled halloumi then a mushroom onto each of four plates and stack alternate slices of veg on top. Finish with a slice of halloumi.
  • Serve dressing alongside.
  • Garnish with mint sprig.
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