Bean ratatouille with halloumi

Bean ratatouille with halloumi

4.3 78 ratings

Prep. 10min

Total 30min

8 portions

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

Calories 1572.5 kJ / 375.8 kcal

Fat 18.3 g

Fiber 12.7 g

Saturated fat 7.8 g

Carbohydrates 39.1 g

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