Roasted Vegetable Stacks with Halloumi
This gluten free dish is perfect for entertaining or as a super chic and healthy dish for Sunday brunch.
4 people
5 minutes
15 minutes
Ingredients
- 1 pinch Black Pepper
- 1 - Green Pepper quartered
- 1 drop Olive Oil
- 1 - Red Onion sliced
- 1 - Red Pepper quartered
- 1 pinch Salt
- 1 - SuperValu Aubergine sliced
- 1 - SuperValu Courgette sliced
- 250 g SuperValu Halloumi Cheese
- 1 - Yellow Pepper quartered
For the Dressing
-
1
pinch
Black Pepper
-
1
-
Lemon
juice and zest
-
1
pinch
Salt
-
1
tsp
SuperValu Fresh Chives
chopped
-
1
tsp
SuperValu Fresh Coriander
chopped
-
1
tsp
SuperValu Fresh Mint
chopped
-
200
ml
SuperValu Sour Cream
Method
- Preheat the barbecue to a medium heat.
- Prepare the dressing by combining all the ingredients in a small bowl. Set aside.
- Place all the vegetables in a bowl. Drizzle with a little olive oil and season with salt and pepper.
- Chargrill the vegetables on a medium barbecue for 2 to 3 minutes on each side, then remove from the direct heat. Place on a baking tray and set aside to keep warm.
- Slice the block of halloumi into 8 slices lengthways and brush each slice with a little oil. Place on a griddle pan or the barbecue and cook for 30 seconds on each side.
- Assemble each stack by starting with a slice of halloumi, then alternating the vegetables and finishing with another slice of halloumi on top. Drizzle with some dressing and serve immediately.
