Halloumi and ratatouille salad with salsa verde

Mike Robinson combines Mediterranean ingredients to delicious effect in this stylish and colourful starter
By Mike Robinson
Halloumi and ratatouille salad with salsa verde
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

main

  • 1 aubergine
  • 1 courgette, finely sliced lengthways
  • 1 red pepper, cut into broad strips
  • 4 slices of halloumi cheese
  • olive oil, for brushing

For the salsa verde:

  • handful of basil
  • handful of parsley
  • handful of mint leaves
  • 50 g pecorino cheese, grated
  • 4 tbsp olive oil
  • 1 clove garlic, chopped

For the tomato sauce:

  • 1 tbsp olive oil
  • 200 g cherry tomatoes
  • 1 red onion, chopped
  • 1 clove garlic, chopped

Method

1. Heat a griddle pan until hot. Lightly brush the aubergine, courgette, red pepper and halloumi with olive oil.

2. Cook the aubergine, courgette, red pepper and halloumi on the griddle until marked on both sides.

3. To make the tomato sauce, heat the olive oil in a saucepan. Add in the tomatoes, red onion and garlic and fry gently until the mixture takes on the consistency of a sauce.

4. To make the salsa verde, blend together the basil, parsley, mint, pecorino, olive oil and garlic into a paste.

5. On a serving plate layer the griddled vegetables and halloumi into four even-sized 'towers', drizzling each layer with a little of the salsa verde.

6. Drizzle the tomato sauce around the outside of the tower and serve.

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