A wonderful addition to a Mediterranean spread, this dish can also be served warm as a simple dinner with some garlic bread.
- 2 zucchini cut into 5-mm (¼-inch) ribbons
- 2 bunches asparagus, halved
- 3 tbsp olive oil, plus extra for pan-frying
- ½ red onion, very thinly sliced
- 2 garlic cloves, crushed
- zest and juice of 1 small lemon
- 1 tsp apple cider vinegar
- ½ tsp chilli flakes
- 2 handfuls mint leaves, thinly sliced, plus extra to garnish
- 60 g (2 oz/½ cup) sunflower seeds
- 250 g (9 oz) haloumi, cut into 5-mm (¼-inch) thick slabs (or use tofu or vegan cheese)
- 100 g (3½ oz) rocket (arugula) leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 20 minutes
- Heat a barbecue or chargrill pan until very hot. Meanwhile, in a large bowl, toss the zucchini and asparagus with some salt and pepper and about half the olive oil.
- Grill the vegetables in batches for 5–10 minutes, until they are cooked through and have some lovely grill marks. Put all the cooked pieces in a large bowl and allow to cool slightly.
- While the grilled vegies are still warm, drizzle with the remaining olive oil. Add the onion, garlic, lemon zest and juice, vinegar, chilli flakes and half the mint. Season generosly with salt and cracked pepper. Using your hands, toss the mixture well to ensure the marinade is mixed and each vegetable piece is coated. Set aside to marinate for 20–30 minutes.
- Meanwhile, in a dry frying pan over low heat, toast the sunflower seeds, stirring often with a wooden spoon, until they are browned; watch them closely as they can burn quickly. Add a sprinkling of salt and set aside in a small bowl.
- Using the same pan over medium heat, drizzle in a little olive oil and add the haloumi slices. Cook for about 1–2 minutes, or until golden brown underneath, then flip and repeat on the other side. Remove the haloumi from the pan and cut into 1-cm (½-inch) strips.
- Add the rocket and remaining mint to the salad. Toss to combine and transfer to a serving plate. Top with the haloumi and toasted sunflower seeds. Serve garnished with a few extra mint leaves and an extra drizzle of olive oil.
Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99