Ingredients
A
little olive oil
1 large aubergine, cut into rings
2 beef tomatoes, skinned and cut into rings
zest of one lemon, finely chopped
Few sprigs of fresh sage, chopped
Few sprigs of fresh thyme, chopped
Few fresh chives, finely chopped
salt and freshly ground black pepper
Balsamic vinegar, to taste
4 slices Halloumi cheese*, lemon zest, to garnish
chives or chive flowers, to garnish
Tomato
confetti sauce:
1
tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, crushed
225g/8oz fresh ripe full-flavoured tomatoes, skinned and finely
chopped
15Oml/1/4 pint vegetarian white wine
1 yellow or red pepper, roasted, skin removed and cut into strips,
then
across into diamonds
1 teaspoon balsamic vinegar
Salt and pepper
Method
1
First make the sauce. Heat the olive oil in a suacepan and fry the
onion gently with the garlic. Add half of the chopped tomatoes and
the white wine and cook for five minutes. Blend unfit smooth. Mix in
the rest of the chopped tomatoes with the pepper pieces and 1 teaspoon
of balsamic vinegar. Season to taste.
2 Brush the griddle with olive oil and cook the aubergine slices so that
they are seared with stripes. Put on one side and keep warm. Grill the
beef tomato slices gently.
3 Mix the lemon and herbs together and season well. On individual serving
plates, layer the aubergine, tomato and herb mix. Drizzle with a little
balsamic vinegar. Repeat until all the layers are used up and top with
a slice of tomato and a sprinkling of the herb mixture. Grill the slices
of Halloumi and arrange on top of each stack, garnished with lemon zest
and chives. Drizzle tomato confetti sauce around the plate and decorate
with chives or chive flowers. Serve warm.
Recipe
and photograph courtesy of HarperCollins -- Vegetarian Food For Friends
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