For those of you who know me well, will know I’ve recently been following Slimming World. Which is miles apart from the takeaway fulled diet I have been living off for the last two years. Don’t get me wrong, I am still a massive takeaway fiend, but I am trying to turn my favourite takeaways into things I can create at home. As well as exploring a whole new world of recipes, I have created some really amazing things as well as learning brand new cooking skills. I was recently contacted by the Bacofoil who asked if I was interested in creating a yummy (and healthy) recipe using some of their foil to cook it on. For those of you on Slimming World probably live with a bottle of fry light in hand, however I’ve never thought of putting things on foil, until now! So the recipe I am creating today is Roasted Veg with Halloumi which I believe is syn free as long as fry light is used instead of oil and 35g of Halloumi is used for your healthy A choice. For those of you who are not following slimming world you are able to follow the recipe down to a T. I would recommend this recipe for an easy to make dinner, with tons of speed food for us Slimming World guys!
Bacofoil Non-Stick Kitchen Foil
1 x large red onion, peeled and cut into wedges
1 x yellow pepper, cut into chunks
1 x red pepper, cut into chunks
2 x medium courgettes, sliced
1-2tsp olive oil (Or Fry light)
8-10 cherry tomatoes
1 x clove garlic, crushed
1 x pack Halloumi cheese, cut into about 9 slices
1tbs pine nuts (optional)
Black pepper (optional)
For the dressing:
1tbs extra virgin olive oil
2-3tsp red wine vinegar
Small handful fresh mint leaves
Few fresh parsley or oregano leaves
Crusty bread, to serve (optional)
Preheat the oven to 170ºC fan/190ºC conventional/gas mark 5
Loosely line a large shallow oven tray with a large piece of Bacofoil Non-Stick Foil – remember to always place food on the dull side – and place the pieces of onion, pepper and courgette onto it. Drizzle with 1-2 tsp olive oil (fry light for us on Slimming World) and gently toss together using clean hands. Roast in the oven for 20 minutes until the vegetables are just starting to turn brown round the edges.
Meanwhile make the dressing. Mix the passata, extra virgin olive oil (skip this step again for Slimming World) and red wine vinegar in a small bowl. Chop the herbs, reserving a few whole mint leaves for garnish, and stir in to the dressing
Remove the vegetables from the oven and add the cherry tomatoes and garlic. Season with a little pepper and carefully mix in. Scatter over the pine nuts (optional)
Arrange the slices of halloumi over the top and return to the oven for a further 10 minutes. Alternatively place under the grill for a couple of minutes
Drizzle with the dressing and scatter over the remaining mint leaves. Serve with some crusty bread.
I would totally recommend using Bacofoil to create other recipes, nothing stuck to the foil and it was so much easier to clean the trays with virtually no mess on them. Also a create alternative to using fry light on things like trays. Will be creating my chips and this yummy recipe again!
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