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How to make Grilled haloumi and vegetable stacks with pistou sauce

Yield = 4
Prep time: 0:25
Cook time: 0:40
Total time: 1:05

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

  • Step 1 Combine the haloumi and half the oil in a bowl. Season with salt and pepper.
  • Step 2 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.
  • Step 3 Cook half the haloumi for 2-3 minutes each side or until golden. Transfer to a plate. Repeat with the remaining haloumi.
  • Step 4 To make the pistou sauce, combine the tomato, basil, oil, parmesan and garlic in a bowl. Season with salt and pepper.
  • Step 5 Stack the haloumi, zucchini, eggplant, squash and spinach onto serving plates. Serve with the pistou sauce.