Haloumi And Pesto Tomato Stacks Food

HALOUMI AND PESTO TOMATO STACKS

Steps:

• Preheat oven to 180 degrees Celsius Line a baking tray with non-stick baking paper.
• Cut each tomato horizontally into four slices. Cut haloumi into quarters, and then cut each quarter horizontally into three slices.
• Cook haloumi in frying pan over medium heat for about 30 seconds per side, or until browned.
• Put a slice of haloumi on the base slice of each tomato, and top with a little pesto. Put next tomato slice in place, then haloumi and pesto, and continue in this order until you put the top on the tomatoes.
• Bake for 15 minutes, until softened. (If the stacks fall apart, gently put them back together).
• Drizzle mixed lemon juice and olive oil on rocket, mix to coat.
• Serve tomatoes on individual beds of dressed rocket.

HALLOUMI AND EGGPLANT (AUBERGINE) STACK

Steps:

• Mix all salad dressing ingredients together and stir well.
• Brush eggplant slices with olive oil and place under a hot grill; cook for 2-3 minutes on each side, until lightly browned and cooked through; alternatively, grill on BBQ.
• Coat haloumi cheese in flour and fry in a little olive oil in a not-stick frying pan on high heat until lightly brown on both sides; alternatively, grill on BBQ (do not coat with flour if grilling on the bbq).
• Divide eggplant and haloumi slices into 2 equal portions; place the largest slice of eggplant on a plate, cover with one layer of haloumi cheese and alternate eggplant and haloumi slices, ending with an eggplant layer; repeat this process with the remaining eggplant and haloumi slices.
• Spoon salad dressing ingredients over the two stacks.

ZUCCHINI AND TOMATO STACKS

Steps:

• Pan sear zucchini slices till golden on both sides. (no salt added).
• Line baking sheet with foil or baking paper.
• Place 4 tomato slices one inch apart from each other.
• Divide all the ingredients into 4 portions and stack them onto the 4 tomatoes in the order given to create 4 tomato stacks.
• Bake in 180C for 25 minutes (or until cooked through and parmesan cheese melts.).

GRILLED HALLOUMI AND CHERRY TOMATOES WITH MINT PESTO

Steps:

• Combine mint, 3/4 cup basil, Parmesan, 1/4 cup oil, garlic, and pine nuts in processor. Blend until smooth. Season pesto with salt and pepper. Transfer to small bowl.
• Prepare barbecue (medium-high heat). Thread tomatoes onto skewers. Brush with 2 tablespoons oil; sprinkle with salt. Grill skewers until tomato skins crack, 2 to 3 minutes per side. Grill Halloumi until golden, 2 minutes per side. Transfer cheese to platter.
• Remove tomatoes from skewers and scatter over cheese. Top with dollops of pesto. Sprinkle with sliced basil and serve.

HALLOUMI WITH PESTO SPAGHETTI

Steps:

• Pre-heat over to 200C. Wash the peppers, remove the seeds etc and cut into slices. Coat in olive oil and put into oven for 15-20minutes (turning halfway through) until soft
• Slice halloumi into thick chunks (about 6 slices if using a normal supermarket pack) and add to oven 5 minutes after peppers have gone in (turn halfway through)
• Cook pasta according to directions on packet, drain and stir in the pesto
• Put spaghetti onto plates, share peppers and halloumi between the plates, sprinkle rocket on top and grate over with the vegetarian hard cheese (as close to parmesan as you can get)