Zucchiniandhaloumiskewers
withmintdressingSERVES4-6
There’snoneedtoplaywithgrilledhaloumitoomuch,but
thelightcrunchofzucchini,a squeezeoflemon,some fresh
mint and good-quality olive oil really make it shine.450 gmhaloumi,cutintocubes
4 zucchini,thinlysliced
lengthwaysona mandoline
Oliveoil,forbrushing
40 gm(1/4cup)roasted
pinenuts
2 tsproastedsesameseeds
Lemonwedges, to serve
MINTOIL
50 mlextra-virginoliveoil
1 garlicclove,crushed
½ tspdriedmint
2 tbspfreshmint, finely
chopped1 Formintoil, combine
oil,garlicanddriedmintin
a smallsaucepanandstir
overmediumheatuntil
fragrant(1-2minutes).Cool
andstirthroughfresh mint
beforeserving.
2 Preheata barbecuetohigh.
Threadzucchiniontoskewers,
alternatingwithhaloumi.Brush
withoilandgrill,turning
occasionally, untilcharredand
haloumiis hot(2-3minutes).
3 Transferskewerstoa
platter. Pourovermintdressing,
scatterwithpinenutsand
sesameseeds,squeezeover
lemon and serve.Smokyeggplantandcapsicum
dipwithpitabreadSERVES4-6
Charringthevegetablesis thekeytoachievingthe
depthofflavourinthisdip,whichis somethingofa
cross between baba ghanoush and muhammara.
6 toastedpocket pita,
toserve
Dukkah,toserve
Coarselychopped dill,
toserve
EGGPLANTAND
CAPSICUMDIP
2 eggplant
2 redcapsicum
60 gmroastedwalnuts,plus
extrachoppedtoserve
2 tbspfreshfine
breadcrumbs
2 tbsppomegranate
molasses(seenote)
1 tbsptahini
1 tbspwhitewinevinegar
60 ml(1/4cup)oliveoil
1 tspAleppopepperflakes
(seenote)orchilliflakes
½ tsp smoked paprika1 Fordip,burncoalsona
charcoalbarbecuedownto
whiteembersandwaitfor
emberstosettle,orplace
a wirerackovera gasflame.
Charvegetables, turning
occasionally, untilblackened
andtender(20minutes).
Drainbrieflyina colander,
thenpeelvegetables
andremoveseedsfrom
capsicum. Combine
remainingingredients
ina foodprocessor, then
addvegetablesand
blendtoa smoothdip.
Transfertoa bowlandtop
withwalnutsanddill.
2 Toserve,scatterdukkah
anddillover pita, and serve
withdip.
NotePomegranatemolasses
andAleppopepperflakesare
availablefromMiddle Eastern
grocery stores.