Mediterranean Veg + Butter Bean Traybake with Golden Halloumi
A one-pan wonder for weeknights with ingredients you've probably already got lying around: tip in whatever summer veg you've got - courgettes, aubergines, red peppers - a tin of chopped tomatoes, butter beans + fresh basil. Then finish it all of halloumi popped under the grill for that golden crusty. EASY PEASY. The traybake works well even without halloumi for a plant-based belter. Or, swap the halloumi for 4 fillets of cod if that's more your thing. We've popped the methods below. HACK - if you're short on time, these pre-packed mediterranean style vegetables work a treat (you'll need roughly 800g for this recipe)
Source: Bold Bean Co
Ingredients
- jar Queen Butter Beans – with their bean stock
- large courgette, roughly chopped into 1cm thick half moons
- aubergine, roughly chopped into 2cm thick half moons
- red pepper, roughly chopped
- red onion, sliced into eights
- olive oil
- fat garlic cloves, roughly chopped
- x 400g tin good quality chopped tomatoes
- chilli flakes
- red wine vinegar
- A large handful of fresh basil leaves picked
- Lemon wedges, to serve
- Crusty bread, to serve
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- cod fillets
- Or, 1 x 225g block of halloumi sliced into 1cm thick slices