Roasted Halloumi Delight | One-Pan Veggie Extravaganza with Vegan Pesto

Ingredients:

➡️For the Vegan Pesto:

• 20g toasted pine nuts
• 20g cashew nuts • 20g basil
• 20g spinach
• 2 garlic cloves, peeled and halved
• 20g extra virgin olive oil
• Sea salt flakes

➡️Other Ingredients:

• 100g green beans
• 1 courgette, sliced
• 1 red chilli pepper, deseeded and finely chopped
• 20g panko breadcrumbs
• 225g halloumi, sliced
• Rapeseed oil
• Ground black pepper
• Parsley, finely chopped (for garnish)

🍽️ Serves 2

Method:

1. Prepare the Vegan Pesto:

Using a stick blender or food processor, blend all pesto ingredients until smooth. Set aside.

2. Cook the Courgette:

Heat an oven-proof frying pan with rapeseed oil over medium heat. Fry the courgette slices until golden brown. Before frying, pat the sliced courgette dry with kitchen paper to remove excess moisture.

3. Prepare the One-Pan Dish:

• Remove the fried courgette from the pan.
• Add green beans, chopped red chilli pepper, panko breadcrumbs, and sliced halloumi to the pan. Stir well. c
• Transfer the pan to a preheated oven (180°C with fan) and roast for about 30 minutes.

4. Combine and Finish:

• Take the pan out of the oven and add back the fried courgette.
• Mix in 1 tablespoon of the prepared vegan pesto and stir well.
• Return the pan to the oven and roast for an additional 5 minutes.

5. Serve:

Sprinkle the dish with finely chopped parsley before serving.