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Bean ratatouille with halloumi

Bean ratatouille with halloumi
4.3 84 ratings
Prep. 10 min
Total 30 min
8 portions
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Ingredients

  • lemon zest only, no white pith
    1
  • fresh parsley leaves only, plus extra finely chopped to serve
    4 sprigs
  • extra virgin olive oil plus extra to drizzle
    20 g
  • garlic cloves
    5
  • fresh basil stalks only, cut into thirds, leaves reserved
    4 sprigs
  • red onion cut into slices
    1
  • fresh tomatoes cut into pieces
    2
  • canned chopped tomatoes
    400 g
  • balsamic vinegar
    1 ½ tbsp
  • Vegetable stock paste
    2 tsp
  • pitted Kalamata olives drained
    80 g
  • red capsicum cut into strips (2 cm wide)
    1
  • zucchini (approx. 200 g), cut into slices (1 cm)
    2
  • sea salt
    1 ½ tsp
  • eggplant (approx. 400 g), cut into pieces (3 cm)
    1
  • canned lentils rinsed and drained
    400 g
  • can chickpeas rinsed and drained
    400 g
  • fresh green beans trimmed and cut into halves
    300 g
  • haloumi cut into slices (1 cm)
    360 g
  • extra virgin olive oil spray

Difficulty

easy

Nutrition per 1 portion

Sodium 1070.7 mg
Protein 17.4 g
Energy 1572.5 kJ / 375.8 kcal
Fat 18.3 g
Fibre 12.7 g
Saturated Fat 7.8 g
Carbohydrates 39.1 g

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