Grilled haloumi and vegetable stacks with pistou sauce for 4 person
Add rich basil-spiked pistou sauce to chargrilled vegetables for a flavoursome and stylish weeknight dinner.
Ingredients for Grilled haloumi and vegetable stacks with pistou sauce
Grilled haloumi and vegetable stacks with pistou sauce, How to Make
Step 1Combine the haloumi and half the oil in a bowl. Season with salt and pepper.
Step 2Heat a chargrill on medium-high. Cook the zucchini, in 2 batches, for 2-3 minutes each side or until lightly charred. Transfer to a bowl. Drizzle with 1 tablespoon of the remaining oil. Cover the bowl with a clean tea towel to steam. Repeat with the eggplant, squash and remaining oil, in 4 more batches, placing the eggplant and squash in separate bowls.
Step 3Cook half the haloumi for 2-3 minutes each side or until golden. Transfer to a plate. Repeat with the remaining haloumi.
Step 4To make the pistou sauce, combine the tomato, basil, oil, parmesan and garlic in a bowl. Season with salt and pepper.
Step 5Stack the haloumi, zucchini, eggplant, squash and spinach onto serving plates. Serve with the pistou sauce.
Additional information for Grilled haloumi and vegetable stacks with pistou sauce
Preparation: 0:25 Minutes, Cooking: 0:40 Minutes, Serving: 4 Person, Level:
1110 kj Energy, 22g Fat Total, 7.5g Saturated Fat, 4g Fibre, 13g Protein, 4.5g Carbs (total),
All nutrition values are per serve
This Grilled haloumi and vegetable stacks with pistou sauce published first on: Australian Good Taste, Images by: Cath MuscatYou May Also Like
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