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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.