Grilled Vegetable and haloumi stack with pesto
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Grilled Vegetable and haloumi stack with pesto
Tessa
Rated 5.0 stars by 1 users
Category
Mains
Author:
Tessa
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
A vibrant combination of beautiful ingredients and packed full of flavour, this vegetarian and nutrient-dense meal or side dish will fast become a family favourite.
Ingredients
Vegetable stack
-
2 red capsicum cored and sides cut into strips
- 1 lge eggplant cut into thin strips lengthways
- 1 lge zucchini cut into thin strips lengthways
- 1 pumpkin cut into thin strips lengthways
-
Changing Habits Seaweed Salt to taste
-
Cracked Changing Habits Pepper to taste
- 100 g haloumi
Pesto
-
2 cloves garlic
- 1 cup basil leaves
- 2 lge handfuls baby spinach leaves
- juice of 1 lemon
- 2 tbsp roasted pine nuts
- 1 tbsp olive oil
-
Changing Habits Seaweed Salt to taste
-
cracked Changing Habits Pepper to taste
Directions
Vegetable stack
- Pre-heat oven to 180 degrees Celsius.
Place capsicum strips skin side up on a lined baking tray along with the garlic with the skin still on. Bake for 45 minutes or until the capsicum skin peels off easily, throw the skin away. Peel away the garlic skin and keep the clove. Set aside.
Season all of the vegetable slices and grill on both sides over a medium-high heat until they begin to brown and become soft. Repeat and cook the remaining vegetable slices in batches.
Slice and grill the haloumi on both sides until it begins to brown. Set aside.
Pesto
Place the roasted garlic in a food processor with the rest of the pesto ingredients and blitz well.
Assembly
- Stack the vegetables and haloumi on a plate and serve with the pesto however you wish!
Season with extra salt and pepper if needed.
