Vegetarian recipe: HALOUMI WITH EGGPLANT & CHICKPEA SALAD & GREEN OLIVE & PARSLEY SAUCE

Let's enjoy cooking !!

Serves 4

Green olive & parsley sauce:

1/2 cup pitted green olives

1/2 cup flat-leafed parsley

1/4 cup grapeseed oil

1 teaspoon white wine vinegar 

Puree the olives and parsley in a small food processor, then with the motor running, slowly pour in the grapeseed oil until you have a smooth sauce. Add the vinegar and process to combine. Set aside. 

For the haloumi:        

grapeseed oil for frying

1 large egplant, cut into 3cm cubes

4 tablespoons liquid honey

4 tablespoons red wine vinegar

2 cloves garlic

1 teaspoon cumin seeds

400g can chickpeas, drained, rinsed

1/3 cup golden sultanas, soaked in warm water for 10 minutes, drained

1 teaspoon sweet smoked paprika

400g haloumi, cut into 1cm-thick slices

METHOD:

1. Heat 1/2cm oil in a frying pan over medium heat until hot but not smoking, then add the eggplant cubes and fry evenly on all sides for 10 minutes or until browned and tender.

2. Remove from the pan with a slotted spoon and put in a colander to drain. Season with salt and freshly ground black pepper, then combine the honey and vinegar and mix with the eggplant while it is still warm.

3. Add a further 1 tablespoon of oil to the frying pan, then fry the garlic and cumin seeds until they are popping and coloured. Add the chickpeas, sultanas and paprika and continue frying until the chickpeas are coated and have some colour. Remove from the heat and mix with the eggplant.

4. Increase the heat and in the same pan, with no extra oil, fry the haloumi slices for 2 minutes each side or until lightly browned. Top the eggplant and chickpea salad with the haloumi and drizzle with the green olive sauce.