Halloumi Stacks
From 1001 Recipes You've Always Wanted To Cook.
Source and licence
From 1001 Recipes You've Always Wanted To Cook, printed page 12, digitised by the Internet Archive: https://archive.org/details/1001RecipesYouveAlwaysWantedToCook
Read the original http://creativecommons.org/publicdomain/mark/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 8 slices each
- a slice of halloumi
- a slice of aubergine
- 4 Spoon the pesto dressing around
- 4 tbsp olive oil
- 4 baby plum tomatoes
- 2 spring onions
- 1 tbsp lemon
Method
- 2 red (bell) peppers, quartered and seeded 4 tbsp olive oil 2 aubergines (eggplants) 340g/12oz halloumi cheese salt and ground black pepper Pesto vinaigrette: 4 baby plum tomatoes 2 spring onions (scallions), diced 6 tbsp olive oil 1 tbsp lemon juice 2 tbsp pesto 1 To make the pesto vinaigrette, cut the tomatoes in half and remove the seeds.
- Cut into small dice.
- Place in a bowl with the spring onions, olive oil, lemon juice and pesto, and season with salt and pepper.
- Set aside.
- 2 Brush the peppers with oil and cook under a hot grill (broiler) for 6-8 minutes, until slightly charred and soft.
- Set aside.
- Cut the aubergine and halloumi cheese into 8 slices each.
- Brush lightly with oil and season with salt and pepper.
- Grill (broil) them for 5 minutes, until golden brown.
- 3 Place an aubergine slice in the middle of a serving plate, lay a slice of halloumi on top and then some red pepper.
- Continue layering up with another slice of halloumi and a slice of aubergine.
- Repeat on three more plates.
- 4 Spoon the pesto dressing around the stacks and serve.