Grilled Haloumi & Vegetable Stacks

Add rich basil-spiked pistou sauce to chargrilled vegetables for a flavoursome and stylish weeknight dinner.

Serves: 4

Time to prep: 25 minutes

Time to cook: 40 minutes

Ingredients

• 450g haloumi, cut into 3mm-thick slices
• 60ml (1/4 cup) extra virgin olive oil
• 600g zucchini, thinly sliced lengthways
• 500g Lebanese eggplants, thinly sliced lengthways
• 120g small yellow squash, thickly sliced
• Baby spinach leaves, to serve

Pistou sauce

• 2 ripe truss tomatoes, peeled, seeded, finely chopped
• 1 cup fresh basil leaves, finely chopped
• 80ml (1/3 cup) extra virgin olive oil
• 20g (1/4 cup) finely grated parmesan
• 2 garlic cloves, finely chopped

Method

• Combine the haloumi and half the oil in a bowl. Season with salt and pepper.
• Heat a chargrill on medium-high. Cook the zucchini, in 2 batches, for 2-3 minutes each side or until lightly charred. Transfer to a bowl. Drizzle with 1 tablespoon of the remaining oil. Cover the bowl with a clean tea towel to steam. Repeat with the eggplant, squash and remaining oil, in 4 more batches, placing the eggplant and squash in separate bowls.
• Cook half the haloumi for 2-3 minutes each side or until golden. Transfer to a plate. Repeat with the remaining haloumi.
• To make the pistou sauce, combine the tomato, basil, oil, parmesan and garlic in a bowl. Season with salt and pepper.
• Stack the haloumi, zucchini, eggplant, squash and spinach onto serving plates. Serve with the pistou sauce.

(Source).