Happy Monday! Temperatures are creeping up slightly over here in Berlin and we are no longer freezing.
I have another easy working week treat for you. Halloumi reminds me of Berlin summers with it being a key ingredient for Berlin street food and BBQs in the park. I made the grilled halloumi with some winter veg to get the best of both worlds – a mix of both summer and winter.
200g halloumi (cut into medium slices)
1 green pepper and 1 red pepper (cut into thick slices)
3 medium tomatoes (cut into thick slices)
1 aubergine (diced into chunks)
1 courgette (sliced)
1 onion (cut into large slices)
juice of 1 lime and 1 lime to serve
salt/ black pepper
1 tspn dried oregano
2 cloves garlic (crushed)
handful of green beans (optional – I just added these as I had a load leftover in the fridge)
- Preheat the oven to gas mark 6/ 200 degrees celsius
- Add the aubergines, garlic and courgettes to a large oven dish and drizzle with plenty of olive oil. Place in the oven for around 20 mins
- In the meantime you can chop and prepare your other vegetables
- Once the aubergines have been in the oven for 20 mins take the dish out and drizzle with more olive oil. Add the peppers, green beans, onions, black pepper and oregano to the dish and mix well. Add the lime juice and season with salt and place back in the oven for another 15 mins
- After this time add the tomatoes and olives and leave in the oven for another 10 mins. Turn the oven dark to gas mark 5/ 190 degrees celsius
- During this time you can grill the halloumi. Either place the halloumi under a hot grill or a griddle pan and cook on each side for 4 mins or keep turining until the halloumi is golden and slightly soft in the middle
- Take the dish out of the oven and serve the vegetables onto each plate. Pile the halloumi on top and garnish with plenty of fresh coriander
- Serve with lime wedges and ciabatta/ baguette slices to soak up all the juices.