Today I'm sharing a little weekend snack recipe with you. I love the flavours in this dish, and the mellow vegetables pair nicely with the salty halloumi cheese. It's a perfect snack to enjoy when you have a little time to spend in the kitchen, just chopping away. I was very lucky to win a new knife set recently, and testing the new knives made chopping even more enjoyable.
Haloumi with vegetable medley
(recipe inspired by Earth to Table)
200g haloumi cheese
1 tablespoon olive oil
1 teaspoon yellow mustard seeds
200g eggplant, cut into small cubes
100g red capsicum/bell pepper, cut into small cubes
10 brown mushrooms, cut into small cubes
1 white onion, finely chopped
10 green olives, cut into small cubes
1 tablespoon sherry vinegar
pinch of dry sweet basil (optional)
freshly ground black pepper
1. Heat the oil in a large pan and add the mustard seeds. Add all vegetables and cook for about 10 minutes or until soften.
2. Add the sherry vinegar and season the mixture. Leave to cool slightly before adding in the fresh herbs before serving.
3. Cut the haloumi into slices and fry on each side until soften. Spoon some medley on top of each slice and serve immediately. You can store the rest of the medley in the fridge and serve with fish, tofu or bread.