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Pan-Fried Haloumi & Basil Ratatouille

Pan-Fried Haloumi & Basil Ratatouille

with Crusty Garlic Bread

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This a holy trinity of fantastic flavours. From the rich flavour of pan-fried haloumi to the warming basil ratatouille and a perfectly crusty garlic ciabatta, you’ll love every bite of this delicious supper.

Tags:Veggie
Allergens:GlutenSoyMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

red onion

1 unit

red capsicum

1 unit

zucchini

2 clove

garlic

1 bunch

basil

2 unit

bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

1 block

haloumi

(ContainsMilk)

1 unit

passata

½ sachet

dried oregano

Not included in your delivery

tsp

olive oil

2 tsp

balsamic vinegar

1 tsp

sugar

¼ tsp

salt

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2580 kJ
Fat30.9 g
of which saturates17.7 g
Carbohydrate48.2 g
of which sugars18.7 g
Dietary Fibre0 g
Protein31.3 g
Cholesterol0 mg
Sodium1840 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Pan
Aluminum Foil
Fork
Small Bowl
Spatula
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Finely slice the red onion. Chop the red capsicum into 2 cm chunks. Chop the zucchini into 2 cm pieces. Peel and crush the garlic. Pick the basil leaves and roughly chop.

2

Heat a drizzle of olive oil in a medium frying pan. Add the red onion, red capsicum and zucchini and cook, stirring, for 5 minutes, or until soft. Add 1/2 of the garlic and cook, stirring, for 1 minute, or until fragrant.

3

Add the passata, balsamic vinegar, sugar and dried oregano to the pan and bring to the boil. Reduce the heat to low and simmer for 15 minutes, or until slightly thickened. Season with the salt (use suggested amount) and a generous pinch of pepper. Stir through the basil leaves.

4

While the ratatouille is simmering, place the remaining garlic and the butter in a small bowl and mash together using a fork. Cut slices into the bake-at-home ciabatta, 2 cm apart. TIP: Cut almost to the base but not the whole way through! Using a knife, spread the garlic-butter in between each slice. Wrap the bread in foil and place in the oven to bake for 10 minutes, or until the butter has melted and the bread has warmed through.

5

While the garlic bread is baking, slice the haloumi into 2 cm slices. Heat a drizzle of olive oil in the second medium frying pan over a medium-high heat. Add the haloumi to the pan and cook for 1 minute on each side, or until golden brown.

6

Divide the basil ratatouille between plates and top with the haloumi slices. Serve the garlic bread on the side.