1 red and yellow pepper
Peppadew® Mild Piquanté Peppers Chopped
1 Large black mushroom
1 block Haloumi
Rocket to garnish
2tbs Olive Oil
1tsp crushed garlic
1 halved lemon
Preheat oven to 200°C/180°C fan-forced.
To prepare the ingredients, cut the eggplant into 1 cm thick rounds, the carrot into thinly sliced ribbons, and the haloumi into 5 mm thick rounds/slices. Cut the mushroom into slices, quarter the red and yellow pepper and remove the seeds.
Lay the eggplant, carrot slices, sliced mushroom and red and yellow pepper slices across two oven trays. In a small bowl mix together the olive oil and garlic and brush over the vegetable slices. Cook in the oven for 30-35 minutes or until the vegetables are tender and golden.
When the vegetables have about 5 minutes left to cook, heat a large frying pan over a medium-high heat. Lightly grease with a little olive oil and then add the haloumi slices. Cook for 1-2 minutes on each side or until golden.
Stack the haloumi, rocket, hummus, eggplant, Peppadew® Mild Piquanté Peppers Chopped and vegetables. Serve with the mixed salad leaves and drizzle with a little olive oil and lemon if you like.