Chargrilled Vegetables With Haloumi Recipe

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Photo: Chargrilled vegetables with haloumi recipe

Brighten up the evening with this vegetable and haloumi starter or side dish that’s a beautiful mixture of colours and textures.

To Prep 0:15
To Cook 0:20
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 6

Ingredients

250 sweet potato, peeled
2 Lebanese eggplant
2 yellow zucchini
1 red capsicum, seeded
2 red onions, cut into wedges
2 x 250g packets haloumi cheese (see note)
1/3 cup (80ml) olive oil
2 cloves garlic, crushed

Dressing

2/3 cup prepared kuman pesto
2 tbs olive oil, extra
1 tbs lemon juice

Method

Step 1
Slice sweet potato into 5mm thick rounds. Slice zucchini into three pieces lengthways. Slice capsicum into 1cm thick strips. Slice each packet of halloumi into 6 slices. Combine oil and garlic, and brush over vegetables and cheese.

Step 2
Place pesto into a small bowl and whisk in extra oil and lemon juice. Set aside.

Step 3
Chargrill or barbeque vegetables and cheese for 2-3 minutes each side until soft. As the vegetables cook, remove them to a plate and cover to keep warm.

Step 4
To serve, arrange vegetables and cheese on serving plates and drizzle with dressing. Serve with toasted Turkish bread, if desired.

Notes

If haloumi is unavailable, use feta but cook it on a flat grill plate for 1-2 mins only.

Fresh Living – May 2005 , Page 53
Recipe by Christine Sheppard

Photography by Steve Brown

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