Chargrilled halloumi, aubergine and courgettes with tomato vinaigrette
By Sophie Michell
Published on 19 April 2022
Halloumi is a really fun cheese to have as part of your diet, as you can cook or BBQ it and this is a good dish for any vegetarians too. The chargrilled veggies add to your 5 a day and the tomato dressing is fresh and summery.
By Sophie MichellTime and servings
25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 2 medium aubergines
- 2 garlic cloves, minced
- 1 pinch of caster sugar
- 1 tbsp of chopped fresh mint
- 250 g of halloumi
- 2 courgettes
- 2 ripe plum tomatoes
- 75 ml of extra virgin olive oil, plus 2 tbsp for frying
- 25 ml of white balsamic vinegar
Method
Step 1
Slice the halloumi, aubergine and courgettes into ½ cm slices. Then switch the oven on at 180C. Heat up a large frying pan and add some of the oil (approx a tbsp full) and then season the aubergine and courgettes. When the oil is very hot, fry the aubergine and courgettes until golden brown, in batches. Make sure the aubergine in particular is cooked well. Then take out of the oil and place on a baking tray in the oven while you cook the rest.Step 2
While the veggies are cooking, make the dressing. To do this add the garlic, tomatoes, olive oil, vinegar, mint, sugar and seasoning to a blender and blitz until quite smooth, but with a little texture.Step 3
Then, heat up a griddle pan and oil the halloumi on both sides. When the pan is smoking hot, lay the halloumi slices on the griddle and cook for 3 minutes each side. Then place the courgettes, aubergine and halloumi on to four plates and drizzle with the dressing.