PER SERVING | 392cals | PROTEIN 22.5g | CARBS 16g | FAT 26g | FIBRE 4g

Halloumi baked zucchinis

SERVES 2 | PREP 10 mins | COOK 40 mins

A truly irresistible dish – juicy, crispy on top and full of flavour. On non-fast days, it makes a great accompaniment to grilled or pan-fried meat and fish. For a quick light lunch or vegetable side dish, leave out the tomatoes and halloumi and simply roast the zucchini, then top with the Parmesan.

• 1 tsp olive oil, plus extra for greasing
• 2 large zucchinis, trimmed and halved lengthways
• 1 × 400g can chopped tomatoes
• 1 tsp dried oregano
• ½ tsp crushed dried chilli flakes (optional)
• 12 pitted black or green olives, sliced
• 125g halloumi, cut into slices
• 20g Parmesan, finely grated

COOK’S TIPS

For extra protein, chop 4 tinned anchovies and add them to the sauce before spooning on top of the zucchinis. This will increase the calories to 400cals per serving.

1. 1. Preheat the oven to 220°C/fan 200°C/Gas 7 and lightly oil a small roasting tin or ovenproof dish.
2. 2. Place the zucchinis in a single layer in the roasting tin, cut side facing upwards. Drizzle with the oil and season with salt and ground black pepper. Bake for 25–30 minutes, or until softened and beginning to brown.
3. 3. Meanwhile, mix the tomatoes with the oregano, chilli, if using, and olives.
4. 4. Remove the zucchinis from the oven and spoon the tomatoes over. Top with the halloumi and sprinkle with the Parmesan. Return to the oven for a further 15 minutes, or until the topping is melted and golden brown.
5. 5. Serve with a lightly dressed mixed salad (see page 60).