You can really use whatever veges you have to hand for this dish — just add the haloumi and agrodolce and you’re away!
Serves: 6
INGREDIENTS
1 red onion, cut into wedges
1 red capsicum, sliced into thick strips
6 stems broccolini
2 zucchini, thickly sliced
6 asparagus spears
200 grams haloumi, sliced
¼ cup extra virgin olive oil
sea salt and ground pepper
1 long red chilli, deseeded and thinly sliced
½ teaspoon sea salt
1 tablespoon olive oil
2 tablespoons each currants, well-drained capers and toasted pine nuts
12 black olives, pitted
AGRODOLCE
½ cup red wine vinegar
2 tablespoons honey
TO SERVE
1 cup Greek natural yoghurt or hummus
¼ cup fresh mint leaves
METHOD
Put the vinegar, honey, chilli, and salt in a small saucepan and bring to the boil. Simmer for 6 minutes, until reduced and syrupy. Take off the heat and stir in the olive oil. Cool. Place the currants, capers, pine nuts and olives in a bowl and pour over the dressing, turning to combine. Set aside.
Preheat the barbecue hotplate to hot.
In batches, cook the vegetables and haloumi on the hotplate, brushing generously with oil and seasoning with salt and pepper as you go.
TO SERVE: When ready to serve, spread the yoghurt or hummus on a serving platter, top with the vegetables and haloumi, spoon over the agrodolce and sprinkle with fresh mint.
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