1 tbsp extra virgin olive oil
1 small red onion, thinly sliced
2 garlic cloves, crushed
2 zucchini, diced
6 medium tomatoes, diced
1 tbsp sundried tomato, chopped
2 tbsp tomato paste
1 tbsp turmeric powder
1 tsp cumin
1 tsp smoked paprika
1 tsp cayenne pepper
Salt and pepper
1 handful fresh basil, torn
200g block halloumi cheese, sliced
Mixed green salad
Extra virgin olive oil
In an ovenproof frying pan heat olive oil on a medium heat and saute onion and garlic for 2-3 minutes or until translucent.
Add the zucchini and tomatoes, and cook for 15-20 minutes or until the zucchini has softened. Stir through the sundried tomatoes, tomato paste, turmeric, the rest of the spices, and fold through the fresh basil. Season to taste with salt and pepper.
Turn off the heat. Arrange the haloumi slices on top to almost cover the surface completely.
Heat the grill to medium heat. Place the pan under the grill and cook until the halloumi slices have browned.
Squeeze over the lemon juice and serve with a handful of mixed green salad and drizzle of olive oil.