Ingredients
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1 Aubergine
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1 Zucchini
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1 head Radicchio
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1/2 cup Almond curd cheese
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1 tablespoon Olive oilFor greasing the pan
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For the vinaigrette:
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3 tablespoons Maple syrup
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1 teaspoon Thyme
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1/2 teaspoon Lemon zest
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3 tablespoons juiced Lemon
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1/2 teaspoon Garlic paste
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To taste Salt and pepper
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2 tablespoons Olive oil
Directions
Inspired to popular Greek grilled vegetable and halloumi salad, this recipe uses almond curd cheese instead. The salad is made with aubergine, zucchini, and radicchio, brushed in a maple-and-thyme vinaigrette.
To prepare it, brush the vegetables and the cheese with the vinaigrette. Grill the vegetables in batches (you can do that on a barbecue grill, a grilling pan, or simply a pan). As the vegetables are soft, add the cheese, and cook for a couple of minutes until it starts to melt. Take off the heat and serve!
Enjoy as is or accompanied with bread.
Steps
|
1
Done
5 minutes
|
Slice and diceRinse well the vegetables. Discard the ends of the aubergine and zucchini. Dice the aubergine into chunks, then slice the zucchini into half moons. Finally, quarter the radicchio head. |
|
2
Done
2 minutes
|
Prepare the vinaigretteWhisk together all the vinaigrette ingredients |
|
3
Done
3 minutes
|
Brush the vegetablesWith the help of a brush, brush the vegetables and the cheese with the vinaigrette. Set aside the rest of the vinaigrette for later. |
|
4
Done
10 minutes
|
GrillGrease the pan )or the grill) with olive oil, and, when hot, start grilling the vegetables in batches. Start with the aubergine, then the zucchini, and finally the radicchio. When the radicchio is slightly charred, add the cheese, the rest of the vinaigrette, and cook for a couple more minutes, until the cheese starts to melt. Then, take off the heat, and adjust the seasoning with salt and pepper is needed. |
|
5
Done
|
ServeServe hot or warm. |
