Tracy is a talented and experienced chef. She has brought together some delicious, healthy, nourishing recipes to share.
This week Tracy is sharing how to make -
Halloumi & Sun-dried tomato roasted vegetables
Ingredients:
2 packets Halloumi
2 large courgettes
3 Peppers ( 1 Red, 1 yellow, 1 green)
1 large aubergine
1 large red onion
1 small jar sun-dried tomatoes
250ml buttermilk
Fresh thyme
Fresh rosemary
1 egg 200ml milk
1 cup plain flour
Breadcrumbs ( your choice- bought from supermarket or freshly prepared at home)
Olive oil
Serves 4 people
Method
1. Cut each pkt of halloumi into 6 pieces
2. Finely chop about 2 teaspoons of the fresh herbs (thyme & rosemary)
3. In a bowl place the buttermilk & mix in herbs. Add the halloumi making sure the buttermilk mix covers it. Leave in the fridge overnight to marinade.
4. Prepare the vegetables by washing and cutting into rustic 1 inch cubes place on a large baking sheet which has been lined with baking parchment. Mix in the sun-dried tomatoes & their oil.
5. In a bowl mix together the egg & milk, put your flour on a plate & breadcrumbs into another bowl next to the milk/ egg mix. Take the halloumi and dust in the flour on the plate, coat in the egg/ milk mix and then push into the breadcrumbs so it covers halloumi.
6. Put the olive oil in a frying pan and quickly seal /shallow fry the halloumi on both sides, this will just create a little colour on the crumb. Place on a parchment covered baking sheet.
7. In a pre- heated oven 180 degrees, Gas mark 4 put your roasted vegetables for approximately 18 / 20 minutes
8. Place the breaded halloumi in the oven for approximately 12 / 15 minutes. Times may vary slightly depending on oven.
9. Serve vegetables on a warmed plate and lay the halloumi on top
“Relax & enjoy!
Tracy x
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