Queensland Wine – Beyond Expectations

Grilled haloumi and vegetable stacks with pistou sauce

grilled haloumiIngredients

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

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