Say haloumi to this dish with Mediterranean veg

Haloumi with Mediterranean vegetables. NA
Haloumi with Mediterranean vegetables. NA

This week our culinary delight comes from Paul Topliss, head chef at the Mill Inn.

Chargrilled haloumi on a bed of Mediterranean vegetables

INGREDIENTS:

l 2 tbsp olive oil

l 1/2 red onion – chopped

l 2 cloves garlic – crushed

l 1/2 red pepper – chopped

l 1/2 yellow pepper – chopped

l 1 courgette – chopped

l 1/2 aubergine – chopped

l Selection of mixed herbs

l 1 packet haloumi

l Basil pesto (recipe below) or you can buy

l Balsamic vinegar

For pesto (if making):

l 1 oz fresh basil

l 1 clove garlic

l 1 tbsp pine kernels

l 1/2 oz grated parmesan

l Olive oil to consistency

METHOD:

l Cut haloumi into triangles.

l Heat a chargrill pan until smoking and grill haloumi for 40 seconds each side, place in an oven at 150C until warm through

l In a saucepan heat oil and then add the onion, garlic and mixed herbs and peppers and flash fry.

l Add courgette and aubergine, cook until veg starts to soften.

l Place veg into a ring mould on a plate, remove mould and gently place haloumi on top.

l Drizzle basil pesto and balsamic around edge.

l Garnish with mixed leaves.

For basil pesto:

l Blitz all dry ingredients.

l Gradually add olive oil until you reach required consistency