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Food

Greek-style barbecued vegetables with haloumi and thyme crumb

Preparation time
15 minutes
Cooking time
15 minutes
Serves
4

INGREDIENTS

  • 1 medium (200g) yellow capsicum, quartered
  • 200g Swiss brown mushrooms
  • 2 medium (240g) zucchini, sliced
  • 1 bunch asparagus, ends snapped off
  • 100g green beans
  • 250g punnet cherry tomatoes

Lemon marinade

  • 2 cloves garlic, finely sliced
  • ½ cup (125ml) olive oil
  • 1 lemon, juice and zest

Haloumi and thyme crumb

  • 50g butter
  • 2 cloves garlic, finely chopped
  • 1⅓ cup (60g) fresh sourdough breadcrumbs
  • 4 sprigs thyme, leaves only
  • 120g haloumi, finely diced

METHOD

  1. Combine lemon marinade ingredients in a shallow dish and mix well. Add vegetables, season to taste with salt and pepper, stir to coat with marinade and set aside for 30 minutes.
  2. For thyme and haloumi crumb, melt butter in a medium frying pan, add garlic, breadcrumbs and thyme leaves and toss over medium heat for 3 minutes until the breadcrumbs are just turning golden. Turn heat down, add haloumi and continue to cook, tossing from time to time, for 5 minutes or until the haloumi is golden. Keep warm until serving.
  3. Heat grill pan or barbecue over medium high heat. Cook vegetables in batches, starting with the capsicum and mushrooms, then the zucchini and finally the asparagus, beans and cherry tomatoes until golden and tender, basting frequently with remaining marinade.
  4. To serve, sprinkle vegetables with haloumi and thyme crumb.
Food
Preparation time
15 minutes
Cooking time
15 minutes
Serves
4

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