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Roasted vegetable stack on griddled halloumi cheese with minted grapefruit dressing
Serves 2
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
1 each red, green, and yellow sweet peppers, quartered, seeds removed1 medium aubergine, sliced in half lengthways 1 medium courgette, sliced in half lengthways olive oil 1 x 250g/9oz block halloumi cheese courgette flowers, for garnish (if available)4 mint sprigs, to garnishFor the dressing1 x 200ml/7fl oz pot low-fat crème fraîche ½ handful fresh mint, finely chopped ½ ruby grapefruit, juice and fleshsalt and freshly ground black pepper, to taste
Method
1. Preheat the oven to 200C/400F/Gas 6.2. Place the prepared peppers, aubergine and courgette on a baking tray, drizzle with olive oil and roast for about half an hour, until the vegetables are tender and slightly crusty on the outside. Place the vegetables to one side. 3. Cut the halloumi lengthways into eight slices. Brush a griddle pan with oil and place over a medium heat. Place the halloumi on the griddle pan and cook until golden-brown on both sides.4. Place a slice of halloumi on each of four plates and stack alternate slices of the vegetables on top. Finish with another slice of the cheese on top. 5. For the dressing, place the crème fraîche, mint, grapefruit juice and grapefruit flesh in a bowl. Add salt and freshly ground black pepper to taste.6. Serve the dressing alongside the vegetable stack garnished with courgette flowers (if using) and mint sprigs.
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