Heat the oven to 220 C conventional or 200 C fan. Cut peppers, courgette and aubergine into 3 cm pieces. Cut onion into wedges. Toss vegetables with 2 tablespoons oil, salt and pepper on a large tray. Roast 20 minutes, turning once.
Pat halloumi dry and cut into 1 cm slices. Turn vegetables, place halloumi on top and brush it with remaining oil. Roast 10 to 12 minutes more, until vegetables are tender and halloumi is golden at the edges.
Finely chop mint. Mix yogurt, mint, finely grated lemon zest, 1 tablespoon lemon juice and a pinch of salt. Taste and adjust lemon.
Potato and Leek Stew with Parsley
Preparation
Trim leeks, halve them lengthwise and rinse between every layer to remove grit. Slice them. Peel potatoes and carrot; cut potatoes into 2 cm cubes and carrot into small dice. Dice onion. Drain and rinse beans.
Heat oil in a large pot over medium heat. Cook onion, leeks and carrot with salt for 6 minutes, stirring often, until softened but not browned. Add potatoes, stock and pepper.
Quick Miso Noodle Soup with Pak Choi
Preparation
Cook noodles in a separate pot following the packet instructions. Drain, rinse briefly under warm water and divide between four bowls. Slice mushrooms. Separate pak choi leaves from stems and slice both. Finely grate ginger and slice spring onions, keeping green tops aside.
Heat sesame oil in a large pot over medium heat. Cook mushrooms for 4 minutes until lightly browned. Add pak choi stems and ginger for 1 minute. Pour in stock and soy sauce; bring to a gentle simmer for 3 minutes.
Roasted Vegetable Soup with Basil
Preparation
Heat the oven to 220 C conventional or 200 C fan. Remove seeds from peppers and cut into 3 cm pieces. Quarter tomatoes, dice courgette and cut onion into wedges. Put vegetables and unpeeled garlic on a large tray. Toss with oil, thyme, salt and pepper. Roast 30 minutes, turning once, until edges are browned and tomatoes are collapsed.
Squeeze roasted garlic from its skins into a large saucepan. Add roasted vegetables and all tray juices, then pour in stock. Bring to a boil, lower to a gentle simmer and cook 10 minutes.
Remove from heat.
Warm Polenta with Roasted Tomatoes and Rocket
Preparation
Heat the oven to 220 C conventional or 200 C fan. Halve tomatoes and put them cut-side up on a lined tray. Toss with 1 tablespoon oil, thyme, 1/4 teaspoon salt and pepper. Roast 18 to 20 minutes until soft and browned at the edges.
Bring stock to a boil in a heavy saucepan. Lower heat to medium-low and slowly pour in polenta in a thin stream while whisking continuously. Stir with a wooden spoon for 5 to 7 minutes, until thick, smooth and no longer gritty; follow the packet time if it differs.
Roasted Vegetables with Thyme and Lemon Yogurt
Preparation
Heat the oven to 220 C conventional or 200 C fan. Halve potatoes or cut them into 2 cm pieces. Cut peppers and courgettes into 3 cm pieces and onions into wedges. Toss potatoes with 2 tablespoons oil, thyme, half the salt and pepper on a large tray. Roast 20 minutes.
Add peppers and onions with remaining oil, toss and roast 10 minutes. Add courgettes, spread everything in one layer and roast 12 to 15 minutes more.
Zucchini and Chickpea Skillet with Herbs
Preparation
Cut courgettes into 1 cm half-moons. Finely dice onion and chop garlic. Drain and rinse chickpeas. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook half the courgettes in one layer for 5 to 6 minutes, turning once, until browned. Transfer to a bowl and repeat with remaining courgettes and oil.
Lower heat to medium. Add onion to the pan with a pinch of salt and cook 3 minutes. Add garlic for 30 seconds, then stir in chickpeas, lemon zest, salt and pepper.
Stuffed Peppers with Quinoa and Herbs
Preparation
Rinse the quinoa thoroughly and cook in the stock according to the packet, about 15 minutes. Preheat the oven to 180°C conventional heat.
Wash, halve and deseed the peppers. Dice the onion and tomatoes.
Soften the onion in the oil, briefly cook the tomatoes, then stir in quinoa and herbs. Season to taste.
Fill the pepper halves, place in a baking dish and bake for about 25 minutes until tender.
