With the last summer days upon us, I found this lovely warm late summer evening recipe from Olive Magazine which I tried last night and it was absolutely delish. As this is a warm dish it complements the fresher evenings, but giving you the feeling that summer is still alive and with us.
4 x Courgettes cut into small chunks
1 x Red onion cut into slim wedges
300g Cherry tomatoes
3 large cloves garlic, skins left on
3 tbsp of olive oil
¼ tsp cumin seeds
Few pinches of dried chilli flakes (optional)
Flatbreads to serve
Hummus and Hot Sauce to serve
Heat the oven to 200c, toss the courgettes, onion and garlic with the olive oil and tip into a large shallow baking dish. Season well and roast for 10 minutes.
Stir in the cherry tomatoes and sit the halloumi slices on top. Sprinkle over the cumin seeds and chilli flakes. Cook for a further 15 minutes until the tomatoes start to burst and release juice and the halloumi is turning golden.
Squeeze the garlic cloves out of their skins and mash into the oil and juices in the baking dish, stirring it all in. Spoon everything onto plates and serve with the soft flatbreads and hummus and hot sauce, if you like.
Just writing it all down this morning and got my juices going, I might have to try it again today……. Enjoy.