To not eat vegetables bland, nothing like a good stew with olives of Nice that I treasure from one summer to another. If we add a crunchy crumble pink peppercorns, it becomes downright cool. And play on textures, can complete this warm halloumi sticks. If you do not know the halloumi, it is a cheese of Cypriot origin, mixture of goat and sheep milk, often eaten as a hot feature can grill without melting. It has a rubbery texture (I would say it whines in the tooth) but that may surprise you and I love MiniCook . You will find in grocery stores and sometimes in Greek food shops.
Prep: 20min for ratatouille + 10min for the crumble
Cooking: 40min for ratatouille + 15min for the crumble
Serves 4 people
- 2 zucchini
- 1 eggplant
- 1 pepper
- 1 onion
- 2 garlic cloves
- 2 tomatoes
- few black olives
- 3 tablespoons olive oil
- 2 tbsp concentrated tomato purée
- 1 vegetable stock
- bouquet garni : thyme, rosemary, laurel
- salt, pepper
Mix crumble salty:
- 80g plain flour
- 3 tablespoons of breadcrumbs (or crackers crumbled)
- 5 tablespoons olive oil
- 2 sprigs of rosemary
- 1 tablespoon pink peppercorns
Prepare ratatouille: Rinse zucchini, eggplant and pepper. Remove the seeds pepper. Peel and chop the onion. Cut all vegetables in salad (diced).
In a casserole, sauté the onions over high heat in a little olive oil until they are golden. Then add zucchini pieces, eggplant and peppers and a bouillon cube dissolved in a cup of boiling water. Add the bouquet garni, add some pepper and black olives.
Cover and simmer over low heat 30 minutes. Then add the tomato paste and put on high heat, uncovered, for 5 10 minutes to dry a little ratatouille. Remove the bouquet garni.
Preheat oven to 180 °. Prepare the crumble: Mix flour, crumbs, olive oil and chopped rosemary to form coarse crumbs.
Pour the ratatouille in a (or more small) dish(s) gratin. Cover with crumble and sprinkle with pink peppercorns. Bake 15 minutes at 200 ° until the crumble is golden.
Serves 4 people
- 250g d’halloumi
- 1 teaspoon olive oil
Cut the halloumi into strips at least 2cm thick.
Heat a frying pan and a teaspoon of olive oil. Fry the halloumi sticks over medium heat for 5 minutes, turning occasionally, until well browned.
Serve while still hot sticks.