Roasted Vegetable & Halloumi Bowls

INGREDIENTS:

• 1 large eggplant
• 2 medium zucchini
• 2 bell peppers (preferably red, orange or yellow)
• 1 pint cherry tomatoes
• Cooking oil of your choice, as needed
• Solspring^® Real Salt^® Ancient Fine Sea Salt, as needed
• 1 block halloumi cheese
• 1 cup cooked French lentils
• 1 small bunch fresh dill
• Arugula, to serve
• Solspring^® Kalamata Olives, to serve

Marinade:

• 1/3 cup Cooking oil of your choice
• 3 cloves Solspring^® Fermented Black Garlic
• 1 Tbsp. Solspring^® Maple Syrup
• 1 1/2 Tbsp. Solspring^® Malt Vinegar
• 2 Tbsp. Solspring^® Kalamata Olive Tapenade
• 1/4 tsp. Solspring^® Real Salt^® Ancient Fine Sea Salt
• Solspring^® Whole Black Peppercorn, as needed

INSTRUCTIONS:

1. Preheat oven to 425°F. Chop eggplant and zucchini into cubes of the same size, slice peppers into strips, and prick the tomatoes.
2. Place all veggies on two baking sheets lined with parchment paper, sprinkle generously with salt (as desired) and a good drizzle of Cooking oil of your choice. Place in the oven and roast, removing from the oven every 10 minutes to stir.
3. While the vegetables are roasting, make the marinade by combining all ingredients in a small blender and blending on high until smooth. Pour about one-third of the marinade over the lentils, and set aside.
4. Ten minutes before the vegetables are ready, cut the halloumi into cubes, and fry in a dry, hot skillet over medium-high heat, stirring often, until golden on all sides.
5. Remove the vegetables from the oven, and let cool slightly before pouring the remaining marinade over top, adding salt to season if needed. Fold thoroughly, taste, and adjust seasoning if desired.
6. To assemble bowls, add a handful of arugula to each, then the lentils, mixed vegetables and halloumi. Add a sprinkling of fresh dill and a few olives. Serve immediately, and enjoy!