Serves 4
Prep time 15 minutes
Cook time 15 minutes
Gluten Free, Nut Free, Vegetarian Suitable
Ingredients
- 3 tbsp extra virgin olive oil
- 1 medium sweet potato, cut into four thin slices
- 1 large eggplant, cut into four thick slices
- 1 large red capsicum, cut into four ‘cheeks’
- 1 large zucchini, cut into eight slices
- 4 large mushrooms
- 250g haloumi, cut into four pieces
- 1 cup basil, very finely chopped
- ¼ cup parsley, very finely chopped
- ¼ cup pine nuts, very finely chopped
- 2 cups baby spinach
How to make
1. Heat 1 teaspoon of oil in a large grill pan over moderate heat. Working in batches, add the sweet potato and eggplant and cook for 3 minutes each side. Remove, cover and set aside.
2. Add 1 more teaspoon of oil to the pan and cook the red capsicum and mushrooms for 3 minutes each side. Remove, cover and set aside. Repeat the process for the mushrooms and set aside.
3. Add 1 teaspoon of oil to the grill, increase the heat to high and add the halloumi to the pan. Cook for 2 minutes each side.
4. Meanwhile, prepare the chunky pesto. Combine the basil, parsley, pine nuts and remaining olive oil (2 tablespoons) in a small mixing bowl. Season well with salt and pepper and mix well. Or alternatively, combine the ingredients together in a food processor and blitz until combined.
5. To serve, divide the vegetables between four serving plates, assembling the stacks and topped with a piece of halloumi. Serve with a side of baby spinach and pour the chunky pesto over each stack.
Notes
Leftover vegetable stacks can be stored in an airtight container in the refrigerator for up to two days.
Nutritional information
| Kilojoules |
2025kJ |
Protein |
25.4 g |
Carbohydrates, total
- sugars, total |
24.2g
14.9 g
|
Fat, total
- saturated fat |
28.3 g
10.7g |
| Sodium |
730 mg |
|
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