Grilled haloumi and vegetable stacks with pistou sauce
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
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
Combine the haloumi and half the oil in a bowl. Season with salt and pepper
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.
Cook half the haloumi for 2-3 minutes each side or until golden. Transfer to a plate. Repeat with the remaining haloumi.
To make the pistou sauce, combine the tomato, basil, oil, parmesan and garlic in a bowl. Season with salt and pepper.
Stack the haloumi, zucchini, eggplant, squash and spinach onto serving plates. Serve with the pistou sauce.
Source Australian Good Taste Recipe by Sydney Pemberton Photography by Cath Muscat