Char Grilled Vegetable & Halloumi Stack with Herb Dressing

 

 

 

 

 

 

Char Grilled Vegetable and Halloumi Stack with Herb Dressing

Serves: 2

Char Grilled Vegetable & Halloumi Stack

Ingredients:

  • 1 small eggplant
  • 1 small sweet potato
  • 1 small zucchini
  • 1 small red capsicum
  • 2 slices halloumi cheese
  • 8 cherry tomatoes
  • 8 asparagus spears
  • Olive Oil

Dressing Ingredients:

  • 1 bunch coriander, stem included
  • 1 bunch mint
  • 1/2 packet chives
  • 1/2 bunch flat leaf parsley
  • 1 lemon, juices or 1/4 cup lemon juice
  • 4 garlic cloves
  • 1/3 cup extra virgin olive oil

 

Method:

  • Preheat the oven to 180 degrees Celsius
  • To prepare the dressing place all ingredients into a blender and process until all herbs are well chopped and you have a nice consistency, then pour into a container and place in the fridge until needed
  • Place the cherry tomatoes onto a small baking tray or casserole dish and lightly drizzle with olive oil
  • Roast the cherry tomatoes for 30 minutes
  • While the tomatoes are roasting prepare the remaining vegetables by:
    • slice the eggplant into approximately 1.5cm thick discs
    • peel and slice the sweet potato into 1cm thick discs
    • slice the zucchini horizontally into 4 thick ribbons
    • top and tail the capsicum removing the centre and cut into 4 sections
    • tail the asparagus spears
  • Heat your char grill pan until hot and then lightly spray the sweet potato discs with cooking spray and gently place on the char grill plate cooking for about 4-5 minutes both sides until beautifully charred and softened.  Remove and wrap in alfoil to continue the cooking process
  • Repeat with the eggplant, zucchini and capsicum in that order adding to the alfoil parcel between each vegetable.  Then place the parcel in the oven
  • Char grill the asparagus spears for approximately 2-3 minutes each side until charred but still has some crisp bite and then lay out on your serving plate
  • Finally grill your halloumi slices until they are crunchy and deliciously charred, approximately 3 minutes each side the place the halloumi on top of your asparagus
  • Remove the vegetables from the oven and stack the vegetables evenly between the two plates
  • Sprinkle the cherry tomatoes evenly around the place
  • Remove the dressing from the fridge and shake well, dressing your stack by drizzling a healthy amount of the dressing over the top of then drizzling around the sides of your plate.
  • Serve as is or with some char grilled ciabatta or turkish bread that has been lightly brushed with olive oil.

 

Recipe Notes:

  • Store in the fridge for the maximum of 3 days but the vegetables are best served fresh.  The dressing can be store in an air tight container in the fridge for a maximum of 30 days
  • This recipe is not freezer friendly

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