Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Serves: 2-4

Ingredients

  • 8 asparagus spears
  • 1 zucchini
  • 1 roasted red capsicum
  • 1 block of Haloumi
  • ½ pumpkin
  • 1 roasted artichoke
  • 1 eggplant
  • Olive oil, to roast and drizzle
  • Salt and pepper, to season

Method

  1. Cut all the vegetables and haloumi into finger size strips.
  2. Toss the artichoke, capsicum, pumpkin, asparagus, and eggplant in olive oil and sprinkle with salt.
  3. Oven bake at 200°C the artichoke, capsicum, pumpkin, and eggplant (you may choose to grill the eggplant instead) for 15 minutes or until roasted to your preference. Put the asparagus in the oven for the last 5 minutes.
  4. In a pan, grill the zucchini and Haloumi in olive oil, ensure all sides are grilled, you are trying to achieve golden brown grill lines all over.
  5. Stack all the strips on a serving plate, drizzle with olive oil, season with salt and pepper, and serve with fresh bread.

Entree

Vegetarian

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