© |
Serves 4
For the stacks:
- 1 large aubergine, sliced thickly
- 1 large courgette, cut in half and then sliced into strips
- 2 large bell peppers, deseeded and cut into quarters
- 1 large sweet potato or baking potato, peeled and sliced thickly
- 4 large, flat mushrooms, de-stalked
- 200g halloumi cheese, sliced thickly
For the peri-peri/piri-piri sauce:
- 1-2 large red chillis - grated* or finely chopped
- 1 large lemon or 2 limes, juiced
- 2 tbsp olive oil
- 1 clove of garlic, crushed
- 1 tsp sweet paprika powder
- 1 tsp dried oregano
Make up the peri-peri sauce, by mixing the ingredients together in a small bowl.
Brush the vegetables and halloumi cheese slices liberally with olive oil and either fry, grill or barbecue them in batches until soft and golden brown; Cook the sweet potato/potato and aubergine slices first as they take longer to cook.
Keep them warm in the oven (on a baking tray) until all the ingredients have been cooked.
Drizzle the vegetables and cheese with half of the peri-peri sauce and return to the oven for 5 minutes.
Stack the vegetables and cheese slices on four plates.
Drizzle the remaining sauce around each stack.
Skewer with a cocktail stick and top with a sprig of parsley.
Serve with home made bread or mini roasted potatoes and salad.
Not suitable for freezing.
*Top tip: Freeze the chilli and then grate on a fine grater from the pointy end. Once you get to the seeds at the stalk end, discard the chilli.
Vegan Option: Either omit the halloumi cheese or swap for vegan cheese or firm, drained and fried tofu (marinate tofu in some of the peri-peri sauce before frying).
Pin It
Brush the vegetables and halloumi cheese slices liberally with olive oil and either fry, grill or barbecue them in batches until soft and golden brown; Cook the sweet potato/potato and aubergine slices first as they take longer to cook.
Keep them warm in the oven (on a baking tray) until all the ingredients have been cooked.
Drizzle the vegetables and cheese with half of the peri-peri sauce and return to the oven for 5 minutes.
Stack the vegetables and cheese slices on four plates.
Drizzle the remaining sauce around each stack.
Skewer with a cocktail stick and top with a sprig of parsley.
Serve with home made bread or mini roasted potatoes and salad.
Not suitable for freezing.
*Top tip: Freeze the chilli and then grate on a fine grater from the pointy end. Once you get to the seeds at the stalk end, discard the chilli.
Vegan Option: Either omit the halloumi cheese or swap for vegan cheese or firm, drained and fried tofu (marinate tofu in some of the peri-peri sauce before frying).
Mmm this looks so good, hungry now! xx
ReplyDeleteLol, thanks :-)
DeleteOh yes please! I love stacks like this. Never been brave enough to try making one though. Love Halloumi too. Big thumbs up from me!
ReplyDeleteThey take a little while to prepare, but I think they're worth the effort for a special meal.
DeleteBig thumbs up for this one. It's sometimes hard to be sophisticated with vegetarian meals but this definitley qualifies for a dinner party.
ReplyDeleteThanks. Yes I agree, although lots of veggie meal taste great, they don't always look as pretty as this one!
DeleteThese look so delicious!!
ReplyDeleteThanks Zoe :-)
DeleteThis is a FABULOUS recipe, thank you so so much for bringing to the party. This is my favorite recipe this week at the party. Do check it out, and I hope you will join again.
ReplyDeletehttp://www.thelady8home.com/2012/11/16/menu-finds-with-weekend-gala-extravaganza-dinner-party-10/
Thanks Mini :-)
Delete