Grilled haloumi and vegetable stacks with pistou sauce by

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 1
    Combine the haloumi and half the oil in a bowl. Season with salt and pepper.
  • Step 2
    Heat 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 3
    Cook half the haloumi for 2-3 minutes each side or until golden. Transfer to a plate. Repeat with the remaining haloumi.
  • Step 4
    To make the pistou sauce, combine the tomato, basil, oil, parmesan and garlic in a bowl. Season with salt and pepper.
  • Step 5
    Stack the haloumi, zucchini, eggplant, squash and spinach onto serving plates. Serve with the pistou sauce.

Notes:

Additional information for Grilled haloumi and vegetable stacks with pistou sauce

Preparation: 0:25 Minutes, Cooking: 0:40 Minutes, Serving: 4 Person, Level:

Nutrition Info:

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 Muscat

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