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- - BRINJALS
- 4 - large brinjals, top and bottom removed and cut into thick slices
- 60ml - olive oil
- - salt and freshly ground pepper
- 15ml - dried oregano
- 2 - garlic cloves, crushed
- 15ml - red wine vinegar
- - SALAD DRESSING
- - juice of 1 lemon
- 30ml - red wine vinegar
- 5ml - Dijon mustard
- 2 - garlic cloves
- 5ml - each dried oregano, salt and freshly ground pepper
- 125ml - olive oil
- 30ml - plain full-cream yoghurt
- - salt
- - HALLOUMI
- 200g - halloumi, sliced
- 5ml - dried mint
- - freshly ground pepper
- 30ml - olive oil
- - SALAD
- 4 - tomatoes, sliced
- 200g - kalamata olives, drained
- 1 - cucumber, sliced
- 1 - red onion, sliced into rings
- 1 - green pepper, seeded and sliced into rings
- - a few sprigs of fresh mint
What is a Greek feast without a fresh salad? This DYI salad allows each person to choose the ingredients to suit their taste. To save time, the brinjals can be made a day or two in advance and stored in the fridge.
Preheat the oven to 180°C. Lightly grease a large baking sheet with olive oil.
1. Brinjals Arrange the brinjal slices in a single layer on the prepared baking sheet. Drizzle half the olive oil over and season with the salt and freshly ground pepper.
2. Turn the brinjals over and season with salt and pepper, as well as the oregano. Drizzle the rest of the olive oil over and roast for 20 minutes. Turn the brinjal over and roast for another 15-20 minutes until cooked and soft.
3. Arrange the brinjal slices in a dish and drizzle the vinegar over. Cover and marinate in the fridge for at least an hour or overnight.
4. Salad dressing Put all the ingredients in the bowl of a food processor and pulse until finely chopped and well combined.
5. Halloumi Arrange the halloumi slices on a plate and sprinkle the mint over. Season with pepper and drizzle the olive oil over, rubbing the oil into both sides of the halloumi.
6. Heat a nonstick pan and fry the halloumi in batches until golden brown on both sides. Remove and set aside.
7. Salad Arrange all the ingredients in separate stacks on a large salad platter. Put the halloumi and brinjal slices in-between and serve with the salad dressing.
