Ratatouille Haloumi Bake
Ratatouille haloumi bake.
Why this is peri-perfect… This veggie and haloumi bake blends plant power, protein, and Mediterranean flavours in one nourishing dish. The combination of haloumi and cottage cheese gives a satisfying dose of protein and calcium - key for protecting muscle and bone health in midlife. Colourful capsicum, eggplant, and tomatoes bring fibre, antioxidants, and phytonutrients to support hormone balance and reduce inflammation. Olive oil and fresh basil add healthy fats and flavour while keeping digestion and heart health in check. It’s hearty, wholesome, and the kind of vibrant comfort food that makes eating well feel joyful.
Ingredients:
300g Haloumi
200g low fat cottage cheese
2 medium red capsicum
1 medium eggplant, chopped (300g)
1 medium brown onion, sliced
2 cloves garlic, minced
400g tin diced tomatoes
1 tbsp olive oil
Handful basil, fresh and torn
Salt & pepper – generous pinch
Instructions:
Preheat oven to 200°C (390°F). Lightly grease a medium-large baking dish.
Toss the chopped eggplant, capsicum, and onion with olive oil, salt, and pepper. Roast on a lined baking tray for 20–25 minutes until tender and lightly browned.
While roasting, sauté the garlic until fragrant, then add the diced tomatoes. Simmer 10 minutes until thickened. Stir in basil.
Assemble in layers in the baking dish:
Tomato-basil sauce
Dollops of cottage cheese spread gently
Roasted veg
Cubed haloumi on top
Bake uncovered for 20 minutes, until haloumi is golden and bubbling.
Garnish with fresh basil or a sprinkle of chili flakes.
Per Serve: Calories: 400, Protein: 30g, Carbs: 13g, Fat: 26g, Fibre: 5g
