Roast ratatouille and halloumi salad recipe

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  • Healthy
serves: 4
Cooking: 30 min

Nutrition per portion

Calories 529 kCal 26%
Fat 38g 54%

Once you start nibbling this lemon-flavoured halloumi, it’s very difficult to stop!


  • 2 x 250g packs halloumi, thickly sliced
  • zest and juice of 1 lemon
  • 4tbsp olive oil
  • 2 aubergines, sliced
  • 2 yellow peppers, thickly sliced
  • 2 red peppers, thickly sliced
  • 3 courgettes, thickly sliced
  • 2 red onions, cut into thin wedges
  • For the carb fix:
  • Cook 300g penne according to instructions and combine with the vegetables. Top with halloumi and serve.


  • Preheat oven to Mark 6, 200°C, 390°F. Place the halloumi in a bowl, drizzle with the lemon zest and juice and 1tbsp of the oil. Season well with black pepper. Place the remaining ingredients, except tomatoes, in a roasting tin. Season and combine well. Roast for 30 mins until charred – add the tomatoes in the last 10 mins.

  • Meanwhile, heat a griddle pan until almost smoking. Sear the halloumi for 2 mins each side. Spread veg over the rocket, top with the halloumi and remaining marinade.

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(56 ratings)
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