halloumi, courgette and aubergine with tomato vinaigrette
I was recently sent some recipes by Ocado written by Sophie Michell. Apparently they’re under the banner of “Tweet Yourself Thin”. I’m not entirely sure I got the concept of being tweeted recipes every day but I had halloumi, courgette and aubergine to use up so it hit me at the right time. And it’s refreshing, zingy and tasty. It’s intended to be a lunch dish but I added a wedge of baked polenta to pad it out a bit.
Halloumi, courgette and aubergine with tomato vinaigrette (serves 2):
2 medium aubergines
For the dressing:
2 ripe plum tomatoes, peeled
2 cloves garlic, minced
75ml extra virgin olive oil
25ml balsamic vinegar
1 pinch of caster sugar
1 tsbp of chopped fresh basil
- Slice the halloumi, aubergine and courgette into even slices. Heat a large griddle pan and griddle the veg on both sides until nicely charred.
- Blitz the dressing ingredients together and season to taste.
- When the veg is done, add the halloumi for 30 secs each side until slightly charred and warm. Serve immediately dressed with the vinaigrette and a splash more balsamic.