A vibrant combination of beautiful ingredients and packed full of flavour, this vegetarian and nutrient-dense meal or side dish will fast become a family favourite.
Pre-heat oven to 180 degrees Celsius.
Place capsicum strips skin side up on a lined baking tray along with the garlic with the skin still on. Bake for 45 minutes or until the capsicum skin peels off easily, throw the skin away. Peel away the garlic skin and keep the clove. Set aside.
Season all of the vegetable slices and grill on both sides over a medium-high heat until they begin to brown and become soft. Repeat and cook the remaining vegetable slices in batches.
Slice and grill the haloumi on both sides until it begins to brown. Set aside.
Place the roasted garlic in a food processor with the rest of the pesto ingredients and blitz well.
Stack the vegetables and haloumi on a plate and serve with the pesto however you wish!
Season with extra salt and pepper if needed.
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Ingredients
Directions
Pre-heat oven to 180 degrees Celsius.
Place capsicum strips skin side up on a lined baking tray along with the garlic with the skin still on. Bake for 45 minutes or until the capsicum skin peels off easily, throw the skin away. Peel away the garlic skin and keep the clove. Set aside.
Season all of the vegetable slices and grill on both sides over a medium-high heat until they begin to brown and become soft. Repeat and cook the remaining vegetable slices in batches.
Slice and grill the haloumi on both sides until it begins to brown. Set aside.
Place the roasted garlic in a food processor with the rest of the pesto ingredients and blitz well.
Stack the vegetables and haloumi on a plate and serve with the pesto however you wish!
Season with extra salt and pepper if needed.
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