Gordon Ramsay’s Ultimate Vegetarian Lunch
Crispy golden halloumi, carrot, and herb cakes with a sumptuous roast tomato and watercress salad.
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- •Cherry tomatoes
- •Salt
- •Sugar
- •GarlicSliced
- •Extra virgin olive oil
- •Halloumi cheeseGrated
- •CarrotsGrated
- •ZucchiniGrated
- •Spring onionsChopped
- •Fresh mintChopped
- •Fresh corianderChopped
- •2 Eggs
- •2 tablespoons Breadcrumbs
- •Red chiliSliced
- •Fresh gingerChopped
- •Rice wine vinegar
- •Watercress
- •ShallotsSliced
- •Aged balsamic vinegar
- 1
Preheat the oven to 150°C.
5 min
- 2
Lay cherry tomatoes on a tray, season with salt and sugar, and add sliced garlic. Drizzle with extra virgin olive oil.
10 min
- 3
Roast tomatoes in the oven for 90 minutes.
1h 30m
- 4
Grate carrots and zucchini, sprinkle with salt to draw out moisture.
10 min
- 5
Grate halloumi cheese and mix with the vegetables.
5 min
- 6
Add chopped spring onions, fresh mint, and coriander to the mixture.
5 min
- 7
Add eggs and breadcrumbs, mix well.
5 min
- 8
Shape mixture into patties and refrigerate for 25 minutes.
25 min
- 9
Prepare chili dressing by slicing red chili and ginger, season with sugar, salt, rice wine vinegar, and olive oil.
10 min
- 10
Fry halloumi cakes in a hot oiled pan until golden brown.
10 min
- 11
Assemble salad with watercress, shallots, and roasted tomatoes. Drizzle with balsamic vinegar and olive oil.
5 min
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