If you want to add meat to this dish, grill slices of chorizo and layer with the remaining ingredients.
Serves: 4
INGREDIENTS
2 oval purple eggplants, sliced 1 cm thick
1 each red and yellow capsicum, cut into thick wedges
4 medium zucchini, halved lengthways
olive oil for brushing
sea salt and freshly ground pepper
200 grams haloumi, sliced
Dressing
¼ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon honey
1 clove garlic, crushed
¼ cup basil, chopped
2 medium vine tomatoes, diced
To serve
1 cup thick plain yoghurt
handful of baby rocket or spinach
METHOD
Brush all the vegetables with olive oil and season with salt and pepper.
Cook on a preheated barbecue or grill plate until tender, turning occasionally.
Brush the haloumi with oil and cook for 1 minute each side.
Dressing: Whisk the oil, vinegar, honey and garlic in a bowl and season. Stir in the basil and tomatoes.
To serve: Spread the yoghurt onto plates. Top with layers of vegetables, haloumi and rocket then spoon over the dressing.
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.