Pan-Fried Haloumi & Basil Ratatouille

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.

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.

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.

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.