Recipe

Provençal vegetables and haloumi with garlic croutons

A flavour-packed Provençal salad with eggplant, zucchini, cherry tomatoes, haloumi, olives and garlic croutons.

Apr 30, 1975 2:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Lemon dressing
  • 2 tablespoon olive oil
  • 1/4 cup (60ml) lemon juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon mayonnaise
Garlic croutons
  • 1 clove garlic, crushed
  • 2 tablespoon olive oil
  • 1/2 loaf ciabatta (220g), cut into 1cm cubes
Provençal vegetables and haloumi with garlic croutons
  • 1 tablespoon olive oil
  • 1 eggplant (300g), chopped coarsely
  • 1 zucchini (150g), chopped coarsely
  • 250 gram cherry tomatoes, halved
  • 250 gram haloumi cheese, cut into 2cm cubes
  • 1 cup (150g) seeded kalamata olives
  • 1/3 cup loosely packed fresh basil leaves, torn

Method

Provençal vegetables and haloumi with garlic croutons
  • 1
    Place ingredients for lemon dressing in screw-top jar; shake well.
  • 2
    Make garlic croutons. Place garlic and oil in hot wok; add bread, stir-fry until crisp.
  • 3
    Heat half the oil in wok; stir-fry eggplant and zucchini about 2 minutes or until almost tender. Add tomato; stir-fry 1 minute. Remove from wok.
  • 4
    Heat remaining oil in wok; stir-fry cheese until browned lightly. Return vegetables to wok with olives; stir-fry until hot.
  • 5
    Remove from heat, stir in basil and dressing; serve sprinkled with croutons.

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