Ingredients -
250g Haloumi
2 gluten free bread rolls or rolls of choice
5g Cumin and coriander spice blend
Fresh parsley
2 Tomatoes
1 Red pepper
1 Courgette
1 tbsp Red wine or balsamic vinegar
2 Garlic cloves
2 tsp Honey
Olive oil
Method
1. Cut the courgette, red pepper and tomatoes into chunks (not too small). Roughly chop the parsley. Crush or finely chop 2 garlic cloves.
2. Heat 1 tbsp of olive oil in a medium frypan, over medium heat. Cook the courgette and red pepper, until golden. Add the garlic and half the cumin and coriander blend, cook for 1 minute, until fragrant.
3. Preheat the grill to high. Add the tomato, 1 tbsp of vinegar and 1 tsp of honey to the pan. Cook until the tomato has broken down. Stir in half the parsley, season with salt and pepper, then remove the pan from the heat
.4. Place the bread rolls on an oven tray. Transfer the veggie mix into an oven safe dish. Thickly slice the haloumi and arrange on top of the veggie mixture, drizzle with 2 tsp of honey, then grill on the top shelf for 2 or so minutes until the haloumi is golden. Put the rolls on the lower shelf until warmed through.
5. Scatter the remaining parsley over the veggie bake, divide and serve!
Recipe By Courtney- @Courtneyrachel_
