|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
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
2/3 cup prepared kuman pesto
2 tbs olive oil, extra
1 tbs lemon juice
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.
Place pesto into a small bowl and whisk in extra oil and lemon juice. Set aside.
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.
To serve, arrange vegetables and cheese on serving plates and drizzle with dressing. Serve with toasted Turkish bread, if desired.
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