Very often recipes spin around in my head for weeks before they actually come to anything. I taste something I like and it triggers my imagination … this was one of those occassions. I was vegetarian for many years before I went back to eating meat again. I believe its the years spent as a vegetarian that has resulted in my ability to spice and flavour food. Michelle and I eat lunch together a lot and we enjoy the lightness that comes with a vegetarian lunch.
I first ate a dish very similar to this in Singapore many years ago, I remember the vibrant yellow courgette that I’d never seen before. Nowadays of course we grow these in pots in our own gardens. For the stack itself I’d recommend that you use the vegetables that you like to eat, mixing it up by using a variety of different colours (we used purple and white aubergine, yellow and green courgettes, yellow and red peppers and a red onion).
grilled halloumi & vegetable stack
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| Serves | 4 |
Ingredients
- 250g halloumi cheese (sliced)
- 1 aubergine (sliced)
- 1 courgette (sliced)
- 2 plum tomatoes (sliced)
- 1 sweet pepper (sliced)
- 1 red onion (sliced)
- 1/2 pomegranate (seeds only)
dressing
- 4 tbsp natural yoghurt
- 1 bunch fresh coriander
- 1/2 bunch fresh mint
- 1/2 bunch fresh parsley
- juice of half a lemon
- salt & pepper
Directions
| Slice the aubergine, place it in a collender and sprinkle with salt. Set aside for 30 minutes and the salt will help to extract the bitter juices from the aubergine. Rinse off the salt and pat dry with some kitchen paper. | |
| Heat up a chargrilling pan on the hob and place the peppers on skin side down. Allow the skin on the peppers to blacken and once this has happened place the peppers in a plastic bag and set aside for 10 minutes allowing the peppers to sweat and making the skins easier to peel off. Since with water and pat dry with some kitchen paper. | |
| Continue to chargrill the sliced onion, courgette, tomato and finish with the Halloumi. | |
| Place the fresh coriander, mint and parsley in a food processor along with the lemon juice and blitz together. Season and spoon in the yoghurt before giving one final blitz to mix all the ingredients together reading for dressing. | |
| On each serving plate place the grilled vegetables in a stack, alternating the vegetables as you go. Drizzle over the dressing and sprinkle with pomegranate seeds. | |
harissa spiced chickpea salad
Ingredients
- 400g tin of chickpeas (drained)
- 1/2 carrot (grated)
- 2 large plum tomatoes (diced)
- 1/2 cucumber (skinned and de-seeded)
- 1/2 small red onion (finely diced)
dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 2 tsp Belazu rose harissa paste
- 2 tbsp pomegranite juice
- salt and pepper
Directions
| Combine the salad ingredients in a bowl. | |
| Combine the dressing ingredients in a separate bowl and whisk. | |
| Pour the dressing over the salad and mix well, ensuring that the salad is well coated. Serve. | |
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