Grilled Haloumi and Veg stack

Grilled Haloumi and Veg Stack 


1 eggplant

1 zucchini

1 block of haloumi

125g natural yoghurt

1/2 lemon

1 red capsicum

2 garlic cloves, crushed

1 tbsp dill

70g mixed salad leaves

Olive oil 


1. Preheat hoven to 180 degrees celcius

2. Cut the eggplant into 1 cm thick rounds, thinly slice the zucchini and haloumi (into roughly 5 mm).

Quarter the capsicum and remove the seeds.

Peel and crush the garlic, and chop the dill. Zest and juice the lemon.

3. In a small bowl mix together the olive oil and garlic .

Toss the eggplant, zucchini and capsicum through the mix then lay across two baking trays.

Cook in the oven for 30-35 minutes or until the vegetables are tender and golden.

4. Combine the yoghurt, dill, and lemon juice and zest in a small bowl, then season with some salt and pepper.

5. When the vegetables have about 5 minutes left to cook, heat a large frying pan over a medium- high heat.

Lightly grease with a little olive oil and then add the haloumi slices.

Cook for 1-2 minutes on each side or until golden.

6. Stack the vegetables and haloumi between plates and top with the yoghurt dressing. Serve with the mixed salad leaves and drizzle with a little olive oil and vinegar if you like. 

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