Ratatouille with Marinated Halloumi
A vibrant and different receipe.
Serves 4 People.
Halloumi
- 400 g halloumi cheese
- 1 tbsp olive oil
- 1 tbsp liquid honey
- Juice from ½ lemon
- 1 tbsp finely grated lemon zest
- 2 tbsp finely chopped fresh thyme
Ratatouille
- 1 large eggplant
- 2 onions
- 2 garlic cloves
- 3 tbsp olive oil
- 2 tbsp capers
- 3 tbsp finely chopped fresh thyme
- 2 bell peppers
- 1 large zucchini
- 250 g tomatoes
- 2 handfuls of fresh basil
- Flaky salt
- Freshly ground pepper
This is the way To make it...
Method
- Slice the halloumi cheese and place it in a small dish.
- Mix olive oil with honey, lemon juice, lemon zest, and finely chopped thyme. Pour it over the halloumi cheese.
- Cut the eggplant into small pieces and put them in a bowl.
- Cut the onions into small wedges and add them to the bowl.
- Press the garlic cloves and add them to the bowl.
- Toss everything with olive oil, capers, and finely chopped thyme. Leave it in the bowl for later.
- Prepare the remaining vegetables.
- Cut the bell peppers into long pieces.
- Cut the zucchini into medium-sized cubes.
- Cut the tomatoes into cubes.
- Heat up the plancha (griddle).
- Brush the griddle with oil.
- First, put the eggplants on and let them fry for a couple of minutes at high heat while stirring.
- Then add the other vegetables except the fresh tomatoes. Let everything fry until the vegetables get a nice crust and become tender.
- Finally, add the tomatoes and toss everything well together.
- Grill the halloumi cheese next to the ratatouille for 1-2 minutes on each side. Save the marinade for later.
- Arrange the finished ratatouille on a platter. Sprinkle with flaky salt and freshly ground pepper and garnish with fresh basil.
- Pour the remaining marinade over the grilled halloumi pieces and serve immediately with the ratatouille.
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High-Heat Cooking, Full Flavor
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