Halloumi & Roast Eggplant Ratatouille Risoni
with Parmesan & Basil ‘Pesto’
- Milk
- Cashew
- Gluten
- Wheat
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Ratatouille - we love this Mediterranean veggie dish so much, how can we possibly improve it? We think we’ve found a way. Take all those flavour-packed roast veggies and stir them through perfectly cooked risoni in a tomato-based sauce. For added yumminess, top with a dollop of pesto and a flourish of Parmesan cheese.
Ingredients
1
Red Onion
1
Eggplant
1 sachet
Classic Roast Seasoning
1 packet
Tomato Paste
1 sachet
Lemon Pepper Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Courgette
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs. )
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy. )
1
Carrot
1 packet
Rosemary
1 packet
Halloumi
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • Thinly slice carrot. Cut courgette into bite-sized chunks. Pick and finely chop rosemary. Cut brown onion into wedges. • Place veggies on a lined oven tray. Sprinkle lemon pepper spice blend over eggplant, drizzle veggies with olive oil, season with salt, sprinkle over rosemary and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • While the veggies are roasting, cut halloumi into 1cm-thick slices. • Heat a large frying pan with a drizzle of olive oil over medium-high heat. • Cook halloumi until golden brown, 1-2 minutes each side. Set aside on a paper towel-lined plate.
• Meanwhile, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain risoni, then return to saucepan. TIP: If your oven tray is crowded, divide between two trays.
• When the veggies are done, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add tomato paste and Aussie spice blend and cook, until fragrant, 1 minute. • Add the reserved pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), the butter and brown sugar and simmer until thickened, 1-2 minutes. • Remove pan from heat, then stir through cooked risoni, roasted carrot, courgette and onion, until combined. Season to taste.
• Divide ratatouille risoni between bowls. • Top with roast eggplant, halloumi and dollop over basil pesto. • Sprinkle over grated Parmesan cheese. Tear over parsley. Enjoy!
