SERVES 4-6 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 40 MINUTES
Our friend Marta Wierzbicka is a big fan of all things OliveOlive. She is a keen and excellent cook. This recipe is simple but delicious and perfect for outdoor dining. Marta likes to cook all the vegetables with the halloumi on the barbecue, if the weather allows!
INGREDIENTS 1 large or 2 small aubergines
1 large or 2 small courgettes
Red, yellow, and orange peppers
6-8 open cup mushrooms
Generous drizzle of OliveOlive extra virgin olive oil
Sea salt and black pepper
Chilli flakes, garlic powder, dried basil, dried oregano (optional)
Sprig of fresh rosemary (optional)
Fresh parsley, to garnish METHOD First, prepare the vegetables. Slice the aubergine and courgette into rounds about 1cm thick. Halve the peppers and remove their cores, seeds and white membranes. If liked, peel the skin off the mushrooms. Lastly, cut the halloumi into slices about 0.5cm thick.
Lay all the prepared vegetables and halloumi on a baking tray and drizzle with the olive oil, then season with salt and pepper. Sprinkle over some dried herbs or other flavourings of your choice.
Place the tray under a hot grill to cook until everything is golden brown on both sides. You could also do this on a barbecue. If you like, add the fresh rosemary to the tray while cooking.
When the vegetables are ready, let everything cool down a little. Peel the skin off the peppers, then slice them into bite-size chunks.
Chop the rest of the veggies into bite-size chunks if needed and arrange them on a platter. Place the halloumi on the top and garnish the salad with a little fresh parsley.