Place a grill pan on the hob over a medium/high heat.
Once the pan has warmed up 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 seal. Set aside for 10 minutes allowing the peppers to sweat as this makes the skins slide straight off. Rinse in cold water and pat dry with some kitchen paper.
Continue to char-grill the vegetables: aubergine, sliced onion, courgette, tomato and finish with the Halloumi cheese.
Place the fresh coriander, mint and parsley in a food processor along with the lemon juice and blitz together. Season to taste with salt and pepper and spoon in the yogurt. Give it one final blitz to blend all the ingredients together. Pop in the fridge until ready to use.
To assemble, arrange the grilled vegetables and halloumi cheese onto a plate, along with the sliced fresh tomato. Alternate the vegetables and allow them to overlap and little.
Drizzle over the dressing and sprinkle with pomegranate seeds and pistachio nuts. Serve immediately.
Notes
If you want to serve this dish to Vegan dinners then simply omit the halloumi cheese and substitute the Greek yogurt with Vegan natural yogurt instead.
Nutrition Facts
Grilled Vegetables with Halloumi & Herb Dressing
Amount Per Serving
Calories 441Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 12g75%
Cholesterol 1mg0%
Sodium 768mg33%
Potassium 906mg26%
Carbohydrates 28g9%
Fiber 9g38%
Sugar 16g18%
Protein 24g48%
Vitamin A 1452IU29%
Vitamin C 61mg74%
Calcium 700mg70%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •