Barbecue Vegetables with Haloumi Recipe
- (serves 4)
- 1 garlic clove, crushed
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 200g haloumi, drained and cut into
- 1cm-thick slices
- 1 eggplant, thinly sliced
- 2 zucchini, thinly sliced
- Salt and cracked black pepper
- Olive oil, for brushing
- 8 slices Italian-style bread (ciabatta)
- 50g baby rocket leaves
- Ready-made dips eg. Tzatziki, hummus, to serve
Combine the garlic, lemon juice, oil and salt and pepper in a small bowl. Place the haloumi slices on a plate and drizzle with the garlic mixture. Set aside for 30 minutes to marinate.
Heat a barbecue grill and plate to high. Spray the eggplant and zucchini with oil spray and sprinkle with salt and pepper. Place on grill and cook until tender and browned. Remove and set aside.
Brush the ciabatta with oil. Place on the barbecue plate and cook for 1-2 minutes each side or until golden. Remove and set aside.
Meanwhile, place haloumi on grill and cook until soft and golden.
To serve, arrange the eggplant, zucchini and rocket on serving plates. Top with haloumi and serve with ciabatta and dips, such as tzatziki or hummus.
Use a gas barbecue if you want a truly delicious taste. They add a smooth, smoky flavour which will make even the fussiest of children interested in vegetables.