This recipe is why I was so excited to find Spice & All. They had halloumi! I copied this recipe from the Weight Watchers recipe review board years ago. I made it once but had to substitute queso fresco for the halloumi. It was delicious with the substitution but I always wondered how would it be with the halloumi. Well question answered, it is still delicious! This recipe is full of delicious roasted vegetables, warm spices and bright lime flavor. Resist the urge to add salt. The lime, olives and halloumi seasons the vegetables just right. Don't worry if halloumi is not available in your area. Any non-melting, crumbly, salty cheese will work. Try queso fresco or feta. Leftovers re-heat well in the microwave. They are not bad as a cold salad either. I have also pureed some of the veggies in my homemade hummus; substituting lime juice for lemon. This is a great use of summer vegetables and Spice & All market.
Moroccan Roasted Veggies with Halloumi Cheese
Makes 8 servings
1/2 tsp cayenne pepper
2 tsp ground cumin
2 Tbsp Tomato Paste
2 medium fresh limes
2 Tbsp olive oil
2 bell peppers, chopped large
2 small zucchini, chopped
1 small eggplant, chopped
1 cup uncooked red onion, cut into wedges
2 cloves garlic, sliced
7 oz Halloumi cheese, chopped
2 oz kalamata olives, quartered
Preheat the oven to 400. Mix together the cayenne, cumin, tomato paste, juice of 1 lime and oil. Place the peppers, zucchini, eggplant, onion and garlic in a large roasting pan and drizzle with the tomato mix. Put the squeezed lime halves into the tin. Roast for 20-25 minutes until the veg is golden and tender. Add the halloumi and olives and cook for a further 10 minutes until the halloumi is golden. Squeeze over the juice from the other lime just before serving.
Notes: I found the recipe on a Weight Watchers recipe review board. When I research it's origin, I found the possible original source of Tesco Real Food.