- Prep Time
10 Minutes
- Servings
6 People
- Cooking Time
20 Minutes
Ingredients
1 cup mushrooms, halved
1 large zucchini, sliced into thick rounds and then sliced
6 - 8 pearl red onion peeled and halved
1 ½ tablespoon Mountain Herb Oil
1 tablespoon oregano
1 cup baby / plum Tomatoes
1 tablespoon capers, chopped
1 teaspoon lemon juice
1 cup Mountain Chickpeas, prepared as per precooking instructions
1 teaspoon salt
Haloumi, sliced and pan fried till crispy
Directions
To serve
Cilantro
Crusty Bread
Freshly ground salt & black pepper
1. Preheat oven to 200 degrees Celsius. Toss vegetables and chickpeas in canola oil, oregano, lemon juice, capers, and salt and pour into a baking pan. Bake for 20 minutes until cooked.
2. Panfry halloumi whilst vegetables are almost done baking. Spoon cooked vegetables into a bowl, top with warm halloumi, and sprinkle with cilantro, salt & black pepper. Serve warm.
Precooking Tips
· To prepare the chickpeas, soak overnight for at least 18 hours in salted room temperature water and rinse before use. Pressure cook for about 12 – 15 minutes or boil on the stove for about 30 – 40 minutes.
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