Roasted Ratatouille

While the vegetables are roasting, finely chop the red onion. Finely chop the garlic (or use a garlic press). Pick and thinly slice the basil leaves. Cut the haloumi in half into two 'steaks', then place into a small bowl of cold water and set aside to soak until needed. TIP: Soaking the haloumi helps mellow out the saltiness!

Heat a medium frying pan over a medium-high heat. Add the pine nuts and toast for 2-3 minutes, or until golden. Transfer to a small bowl.

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the onion and cook, stirring, for 2-3 minutes, or until softened. Add the garlic and cook for 1 minute or until fragrant. Add the diced tomatoes, brown sugar, butter, the salt (for the sauce) and a pinch of pepper and cook, stirring for 1 minute, or until the butter is melted. Reduce the heat to medium low and allow to simmer for 3-4 minutes, or until slightly thickened. Once the vegetables are roasted, add to the tomato sauce with 1/2 the basil. Stir to combine.

While the sauce is simmering, drain the haloumi, then pat dry with paper towel. Return the frying pan to a medium-high heat with a drizzle of olive oil. Once hot, cook the haloumi for 1-2 minutes on each side, or until golden brown.