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ROASTED BRINJAL :

BLACKENED PEPPERS:

  • Pepper, red 40 g
  • Pepper, yellow 40 g
  • Olive oil 20 ml

BABY MARROW , SPINACH AND PEA SALAD:

LEMON AND HERB HALLOUMI:

DRESSING :

  1. ROASTED BRINJAL :

    • Mix the Robertson's Veggie seasoning, Olive oil and Hellmann's meditaranean dressing, brush the mixture over the Brinjal.
    • Rub oil onto Vine tomatoes.
    • Add the Vine tomatoes to the tray and let it roast with the brinjal.
    • Roast the brinjal for about 30 minutes.
  2. BLACKENED PEPPERS:

    • Cut the pepper in half and rub the oil over the skin of the pepper.
    • Roast in the oven until the skin is gone back.
    • Once the skin is black take it out the oven and cover for ten minutes.
    • Peel the skin off and cut the pepper into large cubes.
  3. BABY MARROW , SPINACH AND PEA SALAD:

    • Use a Veggie Spiral Cutter to make "Spaghetti" of the baby marrow.
    • Marinade the Baby marrow and fresh peas in Robertson's Veggie seasoning, olive oil and the Hellmann's Mediterranean light dressing.
  4. LEMON AND HERB HALLOUMI:

    • Mix together the flour and Knorr lemon and herb dry marinade.
    • Dip the Halloumi slides into the flour mixture.
    • Then shallow fry until golden on each sid
  5. DRESSING :

    • Mix all the ingredients together.
  6. TO ASSEMBLE:

    • Arrange all ingredients on the plate, showing all the elements.
    • Place the dressing in a little bowl and serve.