Name: Provençal vegetables and haloumi with garlic croutons
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Lemon dressing; 2 tablespoon olive oil; 1/4 cup (60ml) lemon juice; 1 tablespoon dijon mustard; 1 tablespoon mayonnaise; Garlic croutons; 1 clove garlic, crushed; 2 tablespoon olive oil; 1/2 loaf ciabatta (220g), cut into 1cm cubes; 1 tablespoon olive oil; 1 eggplant (300g), chopped coarsely; 1 zucchini (150g), chopped coarsely; 250 gram cherry tomatoes, halved; 250 gram haloumi cheese, cut into 2cm cubes; 1 cup (150g) seeded kalamata olives; 1/3 cup loosely packed fresh basil leaves, torn

Provençal vegetables and haloumi with garlic croutons

A flavour-packed Provençal salad with eggplant, zucchini, cherry tomatoes, haloumi, olives and garlic croutons.

Ingredients

Lemon dressing

2 tablespoon olive oil

1/4 cup (60ml) lemon juice

1 tablespoon dijon mustard

1 tablespoon mayonnaise

Garlic croutons

1 clove garlic, crushed

2 tablespoon olive oil

1/2 loaf ciabatta (220g), cut into 1cm cubes

1 tablespoon olive oil

1 eggplant (300g), chopped coarsely

1 zucchini (150g), chopped coarsely

250 gram cherry tomatoes, halved

250 gram haloumi cheese, cut into 2cm cubes

1 cup (150g) seeded kalamata olives

1/3 cup loosely packed fresh basil leaves, torn

Method

1.Place ingredients for lemon dressing in screw-top jar; shake well.

2.Make garlic croutons. Place garlic and oil in hot wok; add bread, stir-fry until crisp.

3.Heat half the oil in wok; stir-fry eggplant and zucchini about 2 minutes or until almost tender. Add tomato; stir-fry 1 minute. Remove from wok.

4.Heat remaining oil in wok; stir-fry cheese until browned lightly. Return vegetables to wok with olives; stir-fry until hot.

5.Remove from heat, stir in basil and dressing; serve sprinkled with croutons.

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Ingredients

Method

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