• 1 courgette
  • 200g cherry tomatoes - approx 15 tomatoes
  • ½ Red pepper, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves of garlic
  • 1 slice of bread - crumbed
  • 1 tsp dried oregano
  • 25g halloumi - grated
  • 160g Spaghetti or linguine
  • 1 vegetable stock cube


  1. 1

    Preheat the oven to 200*c/180 fan/Gas mark 6, and put a full kettle on boil

  2. 2

    Put the courgette, tomatoes, pepper, balsamic, garlic and 1.5 tablespoon of olive oil into a roasting dish, season and toss well to coat everything evenly. Roast for 20- 25 minutes

  3. 3

    Whilst that is roasting, fill a saucepan with boiling water and stir through 1 vegetable stock cube. Once dissolved, add the spaghetti and cook for 12 -14 minutes or until al-dente and drain

  4. 4

    To make the pangrattato, in a small pan, put the breadcrumbs, halloumi, oregano, and remaining olive oil, plus some black pepper and cook on a medium/high heat, stirring until the breadcrumbs start to crisp up. Once done, remove from the heat

  5. 5

    Once the vegetables are ready pour them with the juices, over the pasta. Toss to coat

  6. 6

    Serve immediately with the halloumi  pangrattato sprinkled on top

Nutritional Details

Each serving provides
  • Energy 2319kj 554kcal 28%
  • Fat 19.0g 27%
  • Saturates 4.3g 22%
  • Sugars 11.0g 12%
  • Salt 2.7g 45%

% of the Reference Intakes

Typical values per 100g: Energy 649kj/155kcal

Each serving provides

71.0g carbohydrate 8.8g fibre 18.0g protein

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