Turkish Halloumi Bake

Here’s a nice recipe not too difficult to make and it can be reheated.*

(Serves 4)

  • 2 red peppers, deseeded amd cut into pieces
  • 1 aubergine sliced and cut into chunks
  • 2 large sweet potatoes (about 1lb)
  • 1 large courgette, thickly sliced
  • 2 teaspoons fennel seeds (optional)1-Lorna-Halloumi
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper
  • 5 oz red split lentils rinsed
  • 1 1/4 pints hot veg stock
  • 250 g halloumi cheese cut into slices
  • handful of fresh parsley leaves for garnish
  • Ciabatta to serve (optional)
  1. Set the oven to 200 C or gas mark 6.  Put the prepared veg and fennel seeds (if using) in a large roasting tin or baking dish.  Drizzle with oil, season well and then mix together by hand.
  2. Roast for 30 minutes, sprinkle the lentils over, then pour in the hot stock.  Roast for another 15 to 20 mins until the veg and lentils are cooked through.
  3. Set the grill to high.  Lay the cheese slices on top of the veg and grill for 5 to 8 mins until golden.  Sprinkle with the parsley and serve with the warmed bread.
* Taken from Woman’s Weekly  in an article called Tonight’s supper tomorrow’s lunch.

About researcherann

Retired was a research student part time and medical secretary. Now learning Spanish and British Sign Language, enjoy running, swimming, aerobics, aquafit, reading and writing, though not all at the same time!
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