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.
Related Content
![Baked Goats Cheese with Dry Roasted Olives]()
RecipeBaked Goats Cheese with Dry Roasted Olives
Article by Claire Aldous![Green Vegetable Salad with Hazelnuts and Cranberries]()
RecipeGreen Vegetable Salad with Hazelnuts and Cranberries
Article by Claire Aldous![Baked Feta with Tomatoes, Oregano and Lemon]()
RecipeBaked Feta with Tomatoes, Oregano and Lemon
Article by Claire Aldous![Spring Greens with Roasted Mustard Haloumi]()
RecipeSpring Greens with Roasted Mustard Haloumi
Article by Pippa Cuthbert
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!