That time of the week again when I am certainly deciding what the weeks menu for our family will be.
Here’s another great recipe from Hello Fresh – they are giving Sydney Mum readers $20 off the first two boxes using discount code SYDNEYMUM40 …
Enjoy and don’t forget to share your feedback with us.
|Italian Ratatouille with Haloumi|
|2 tbsp||olive oil|
|1||red onion, finely sliced|
|2||red capsicum, chopped into 2 cm chunks|
|2||zucchini, chopped into 2 cm chunks|
|2||eggplant, chopped into 2 cm chunks|
|400 g||sweet potato, peeled & chopped into 2 cm chunks|
|2 tins or 800g||diced tomatoes|
|2 tbs||balsamic vinegar|
|1 bunch||oregano, leaves picked|
|2 tsp||sugar* (optional)|
|1 bunch||basil, leaves picked & torn|
|2 blocks or 360g||haloumi, cut into slices (recommended)|
|1 Heat the olive oil in a large frying pan. Add the red onion, red capsicum, zucchini, eggplant and sweet potato and cook, stirring, for 8-10 minutes or until soft. Add the diced tomatoes, balsamic vinegar, oregano and sugar (if using) and bring to the boil. Reduce the heat to low and simmer for 15 minutes. Season to taste with salt and pepper. Stir through the basil leaves, reserving half for the garnish.
2 Meanwhile, heat a small, lightly greased frying pan over a medium-high heat. Add the haloumi and cook for 1 minute on each side or until golden.
3 To serve, divide the ratatouille between plates. Top with the haloumi. Enjoy!