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Grilled haloumi and vegetable stacks with pistou sauce
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Elevate grilled veggies with basil pistou sauce for a delicious weeknight dinner.
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
  • 2 ripe truss tomatoes, peeled, seeded, finely chopped
  • 250.00 ml 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
Instructions:
  • In a bowl, mix together the haloumi and half of the oil. Season generously with salt and pepper.
  • Preheat a chargrill over medium-high heat. Grill zucchini in two batches for 2-3 minutes per side until nicely charred. Place in a bowl, drizzle with 1 tablespoon of oil, cover with a clean tea towel to steam. Repeat the process with eggplant and squash separately, using the remaining oil in four more batches.
  • Fry haloumi slices until golden on both sides, about 2-3 minutes per side. Place on a plate and continue with the rest of the haloumi.
  • Prepare the flavorful pistou sauce by mixing together the fresh tomato, fragrant basil, quality olive oil, grated parmesan, and aromatic garlic in a bowl. Don't forget to season it with a pinch of salt and a sprinkle of pepper for the perfect balance of flavors.
  • Arrange the haloumi, zucchini, eggplant, squash, and spinach elegantly on plates and drizzle with the delightful pistou sauce before serving.

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