HOLIDAY-AT-HOME RECIPES
MARJORAM-ROASTED VEGETABLE, LENTIL & HALLOUMI BAKE
Serves 4 Preparation time 10-15 minutes Cooking time 35-40 minutes
“In Corsica I tried many delicious vegetarian dishes that were simply prepared yet full of flavour. This dish is easy to make for a midweek dinner. For a creamy topping, serve with Greek yoghurt or houmous.”
INGREDIENTS
• 2 courgettes, cut into 2cm/¾in slices• 1 red onion, peeled and cut into 8 wedges• 1 medium aubergine, cut into small cubes• 2 red peppers, deseeded and cut into chunks• 1 red chilli, deseeded and finely chopped• 2 large cloves garlic, peeled and chopped• 2 tbsp extra virgin olive oil, plus extra• Sea salt and freshly ground black pepper• 2 tsp fresh marjoram leaves or1 tsp dried oregano• 1 x 400g tin lentils, drained and rinsed• 1 tbsp balsamic vinegar• 250g/9oz cherry tomatoes• 1 x 250g block halloumi, thickly sliced• Zest and juice of ½ lemon• 8-10 basil leaves, shredded, with a few reserved whole for garnish
