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Sumac Roasted Courgettes with Haloumi

Since the rains, the courgettes have gone mad! So we'll be posting a few recipes to help everyone with the glut. Here's one of our favourites... sumac roasted courgettes with haloumi. We made this recently with Rob Wicks of Eat Pictures who's been taking loads of beautiful photos of our dishes, including these courgettes, which we think he's captured beautifully. We used mint here but this recipe also works brilliantly with dill. They really do taste as good as they look. 

Sumac Roasted Courgettes


  • 4 courgettes
  • 1 pack haloumi (250g)
  • juice & zest lemon
  • 100ml olive oil
  • 1 tbsp sumac
  • pinch salt
  • fresh mint, chopped


  1. Chop the courgettes into 2cm cubes.
  2. Cut the haloumi into same size cubes.
  3. Mix the lemon juice & zest with the olive oil, sumac & salt.
  4. Toss the courgettes & haloumi into the marinade. Leave to marinate for at least 1 hour, can be left overnight.
  5. Pre-heat the oven to 180C/Gas5.
  6. Using a slotted spoon, spoon the courgettes & haloumi (without the marinade) into an oven-proof dish.
  7. Roast in the pre-heated oven for 10-15 minutes, until the courgettes & haloumi begin to brown.
  8. Stir in the chopped mint & serve at once.
  9. Keep the marinade to add to tabouleh or use as a salad dressing.


This dish is great as a flatbread topping, you can make this like a pizza or make tiny breads as a canap√©. Just make pitta bread dough (see the recipe on page xxxx ) and roll it into small circles, either mini and bite sized or as big as you like and top with the marinated (but uncooked) courgette and haloumi. Bake in the oven until the bread has cooked and the courgette and haloumi are golden, this should take 10-15 minutes at 180C/Gas Mark 4. Sprinkle with sumac and mint to serve.


Claire Petersky on 6th Aug 2013 said:

I made this for dinner this evening - everyone thought it was great! I served it with garbanzo beans with artichoke hearts, lamb meat balls with peppers, and whole wheat couscous.

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