Ratatouille with Potato and Halloumi Slices

I was running low on veggies in my fridge today but wanted to use up what I had before I got any more and so this dish was made up from the ingredients that I had. It does however have a good basis of capers which having family of Maltese decent means it is something I have eaten since a little child. I will never forget going to Malta as a child and my mum bringing back big jars of capers from a friend’s farm. This would usually be enough to last for at least a year! If you have not used capers before then they could be a strong flavour for you but they are amazing and really lift a dish. This little meal went down very well and served with a green salad makes and excellent evening meal and definitely one that I will be making again in the future. Give it a go and let me know what you think.

Ratatouille with Potato and Halloumi Slices
Serves 2

Ingredients
1 pepper (red, green or orange depending on preference or what you have available), sliced
1 red onion sliced
1 garlic clove crushed
100g white mushrooms sliced
150g Halloumi Cheese sliced
200g new potatoes sliced
200g Tinned tomato chopped, with juice
1 tbsp capers
2 tbsp olives pitted and sliced
1tbsp Olive oil
small bunch of flat leaf parsley
salt and pepper to taste

Method
Place sliced potatoes in a small saucepan, cover with water and season with salt. Biring to the boil and boil for 2-3 minutes, remove from heat, drain and put aside for later.

Fry onion and garlic for 5 minutes, taking care not to burn garlic. Add potatoes and cook for a further 5 minutes or until onion is tender. Add pepper and mushroom and cook for 10 minutes. Add toms and stir through. Mix in capers, olives and parsley and season to taste. Place on a low heat and simmer for 10-15 minutes.

While the ratatouille is cooking fry the halloumi slices in a dry frying pan until browned on both sides.

To serve place pepper mixture on plate and top with halloumi slices and a couple of parsley leaves.

This dish is great all year round and works really well served with a simple green salad.

About the author

Mercedes Aspland

Mercedes is a Yoga Sports Coach with experiences working with athletes from many disciplines and experience levels. She is keen to spread the word of how valuable yoga is to sport. With additional qualifications in nutrition she also shares a number of recipes and nutritional advice to keep you fuelled while training.

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