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Chargrilled vegetables with haloumi
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Mediterranean inspired veggie dish with grilled haloumi and traditional dips.
Ingredients:
  • 1 garlic clove, crushed
  • 21.00 gm lemon juice
  • 36.40 gm olive oil
  • 200g haloumi, drained and cut into 1cm-thick slices
  • 1 eggplant, thinly sliced
  • 2 zucchini, thinly sliced
  • Salt and cracked black pepper
  • Olive oil, for brushing
  • 8 slices Italian-style bread (ciabatta)
  • 50g baby rocket leaves
  • Tzatziki, to serve
  • Hummus, to serve
Instructions:
  • In a small bowl, mix together minced garlic, lemon juice, olive oil, salt, and pepper. Lay the haloumi slices on a plate and generously pour the garlic marinade over them. Allow them to marinate for 30 minutes.
  • Preheat the barbecue grill to high heat. Give the eggplant and zucchini a light coat of oil spray, then season with salt and pepper. Grill until tender and golden. Set aside once cooked.
  • Oil the ciabatta generously and place it on the barbecue until beautifully golden on both sides. Set aside once cooked.
  • Place the haloumi on the grill and cook until it becomes soft and develops a beautiful golden color.
  • Arrange the eggplant, zucchini, and rocket on plates, top with haloumi, and serve with ciabatta and your choice of tzatziki or hummus.

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