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Roast Vegetable Stack with Halloumi & Caramelised Balsamic

Roast Vegetable Stack with Halloumi & Caramelised Balsamic

Ingredients

  • SERVES 4 PEOPLE
  • 1/4 Pumpkin (small)
  • 1 Eggplant (large)
  • 4 Red Capsicum
  • 4 Large Pieces Halloumi
  • 4 Tbsp. Pesto
  • 1/4 Red Onion
  • Fresh Basil (garnish)
  • 4 Tbsp. Caramelised Balsamic
  • 4 Large Spinach Leaves
  • 1 Clove Garlic

Cooking Method

  1. Preheat oven to 180 degrees fan forced. Cut up your eggplant into large thick round slices and coat with lots of olive oil and salt. Cut your capsicums in half and your pumpkin into cubes so it cooks at the same time as your other vegies. Coat in olive oil, salt and pepper and arrange on two baking trays, bake for 45min- 1 hour.
  2. Once your roast vegies are five minutes off being ready, prepare two pans with olive oil and in one begin to brown off your halloumi and in the other add your finely chopped garlic and spinach with a pinch of salt and briefly cook until it has wilted. 
  3. Once everything is cooked you can prepare your stack of goodness! You can do this however you like, but the order I did it was eggplant, pumpkin, capsicum, spinach, eggplant, halloumi, capsicum, spinach. Then to top it off a tsp. of pesto and some finely sliced red onion and fresh basil. Finish off the plate with some delicious caramalised balsamic...........This dish is an absolute WINNER!............Nom Nom Nom
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