Roasted zucchinis with haloumi and tomatoes

(Serves 4 (½ zucchini per person) 

Ingredients:

• 2 medium zucchinis (280g), topped and tailed, cut in half lengthwise 
  
• Olive oil spray
  
• Cracked pepper, to taste
  
• 2 tbsp (20g) grated haloumi cheese
  
• 4 medium cherry tomatoes (50g) cut into quarters
  
• Sprinkle of paprika (smoked or sweet paprika) (optional)
  
• Fresh basil leaves to serve
  
• Lemon juice to serve 
  

Method:

1. Preheat oven to 240oC, line a baking tray with cooking parchment and lightly spray with olive oil.
   
2. Lay the zucchini sections (cut side up) in a single layer. Lightly spray with olive oil and season with pepper. Roast for 25-35 minutes or until they are deeply golden. Carefully top each half with grated cheese, stud tomatoes on the top at even lengths, sprinkle with paprika (if using) and cook for a further 2-3 minutes.
   
3. Place fresh basil on top and a squeeze of lemon juice, serve immediately as a side dish with some grilled, lean protein (e.g. chicken or fish) and a low FODMAP salad (try this delicious dressing)
   
4. Tips:
   
5. Other seasonal low FODMAP veggies can also be cooked using this method. These include squash, Jap pumpkin, potatoes and carrots.
   
6. Haloumi is a very salty cheese so no salt is included in this recipe. You can also use other low FODMAP cheeses such as Swiss, pecorino, cheddar, colby or havarti.
   

Tips:

• Other seasonal low FODMAP veggies can also be cooked using this method. These include squash, Jap pumpkin, potatoes and carrots.
  
• Haloumi is a very salty cheese so no salt is included in this recipe. You can also use other low FODMAP cheeses such as Swiss, pecorino, cheddar, colby or havarti.