Courgette and Halloumi Roll ups.

Prep Time 30 minutes
Servings 2
Calories 730 kcal


  • 1 Courgette
  • 250 g halloumi
  • 1 clove garlic
  • 1 bunch Thyme
  • 200 g Passata
  • 1 tbsp Italian Herbs
  • 40 g Parmasan
  • 125 g cherry tomatoes
  • 50 g baby leaf salad
  • 2 tbsp french dressing
  • 15 g sunflower seeds
  • 3 tbsp olive oil 1 x tbsp extra virgin, 2 x tbsp avocado.


  • Preheat oven to 220/200oC Fan/Gas mark 7.
  • Slice courgette lengthways, drizzle with oil and season with salt and pepper. Roast on top shelf of oven for 8-10 mins. Turn over half way.
  • Cut halloumi into 6 chunks, pat dry. Peel and grate garlic (or press). Pick thyme leaves from stalks and roughly chop. (compost stalks)
  • Remove courgette and cool. When cool enough to handle roll a slice around a block of halloumi. Place in baking dish, seam side down.
  • Pour over passata, sprinkles with herbs, thyme, garlic and parmasan. Bake for 12-15 mins until sauce is bubbling.
  • While baking, cut cherry tomatoes, add to salad leaves and pour over french dressing and extra virgin olive oil. Season with salt and pepper if you would like to.
  • serve with sunflower seeds sprinkled over the top


A Typical portion contains the following:
Carbs - 15g
Protein - 41g
Fat 53g
Keyword Gluten Free, Keto, Meat free