A delicious meal with bursts of flavour along with the rich taste of grilled Haloumi. See how to make this recipe by Miss Foodie. Recipe prepared and written by Kirsten Campbell, visit her website at missfoodie.com.au.
Open Haloumi Kebab
2 cups water
Juice of 1 lemon
1 cup quinoa
1/3 cup extra virgin olive oil
3 medium ripe tomatoes, seeds removed
Parsley, large bunch, coarsely chopped
1 red onion, chopped
Salt, to taste
1 large eggplant or 3-4 small eggplants
1/2 cup plain Greek yoghurt
Lemon juice, generous squeeze
2 tblsp tahini
1-2 garlic cloves, crushed
1/4 tsp sea salt
Place water and quinoa into a small saucepan and bring to boil. Reduce heat to a simmer, cover and cook for 10 to 15 minutes or until water has been absorbed.
Finely chop tomatoes, parsley and red onion, transfer to a medium sized bowl. Add lemon juice and extra virgin olive oil to mixture. Stir in slightly cooled, cooked quinoa and salt. Mix well, cover and refrigerated.
The longer you leave the tabouli the better the flavours blend themselves.
Chopped fresh parsley and extra virgin olive oil, to serve
Heat a BBQ or hotplate on high then reduce heat to low. Cook eggplants whole, turning occasionally for 30-40 minutes or until browned all over and tender. Transfer to a plate. Cover with foil and allow to stand for 10 minutes.
Remove and discard skin from eggplant. Roughly chop flesh. Cool completely.
Putting it all together
Grill Yiros on a BBQ grill or hotplate until warmed through. Be careful not to overcook.
Spread Baba ghanoush lavishly on grilled Yiros. Spoon a few tblsps of Quinoa tabouli over the baba ghanoush, gently position fried haloumi on top. Place a handful of rocket neatly in the middle and lightly drizzle yoghurt dressing. Serve with lemon wedge.
Place eggplant flesh, yoghurt, lemon juice, tahini, garlic and salt into a food processor. Transfer to bowl and serve with chopped parsley and a drizzle of extra virgin olive oil.