If you want to add meat to this dish, grill slices of chorizo and layer with the remaining ingredients.
Serves: 4
INGREDIENTS
2 oval purple eggplants, sliced 1 cm thick
1 each red and yellow capsicum, cut into thick wedges
4 medium zucchini, halved lengthways
olive oil for brushing
sea salt and freshly ground pepper
200 grams haloumi, sliced
Dressing
¼ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon honey
1 clove garlic, crushed
¼ cup basil, chopped
2 medium vine tomatoes, diced
To serve
1 cup thick plain yoghurt
handful of baby rocket or spinach
METHOD
Brush all the vegetables with olive oil and season with salt and pepper.
Cook on a preheated barbecue or grill plate until tender, turning occasionally.
Brush the haloumi with oil and cook for 1 minute each side.
Dressing: Whisk the oil, vinegar, honey and garlic in a bowl and season. Stir in the basil and tomatoes.
To serve: Spread the yoghurt onto plates. Top with layers of vegetables, haloumi and rocket then spoon over the dressing.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.