- 0:25 Prep
- 0:40 Cook
- 4 Servings
- Capable cooks
Add rich basil-spiked pistou sauce to chargrilled vegetables for a flavoursome and stylish weeknight dinner.
Ingredients
- 450g haloumi, cut into 3mm-thick slices
- 60ml (1/4 cup) extra virgin olive oil
- 600g zucchini, thinly sliced lengthways
- 500g Lebanese eggplants, thinly sliced lengthways
- 120g small yellow squash, thickly sliced
- Baby spinach leaves, to serve
Pistou sauce
- 2 ripe truss tomatoes, peeled, seeded, finely chopped
- 1 cup fresh basil leaves, finely chopped
- 80ml (1/3 cup) extra virgin olive oil
- 20g (1/4 cup) finely grated parmesan
- 2 garlic cloves, finely chopped
Method
- 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.
- Low carb
- Low kilojoule
Nutrition
1110 kj
Energy
22g
Fat Total
7.5g
Saturated Fat
4g
Fibre
13g
Protein
4.5g
Carbs (total)
All nutrition values are per serve
- Author: Sydney Pemberton
- Image credit: Cath Muscat
- Publication: Australian Good Taste
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