Smoky caponata with chargrilled halloumi
This Sicilian-inspired dish is elevated by the rich and smoky flavours of the charred vegetables, cooked down with tangy capers, olives and red wine vinegar. A spoon of honey adds that needed touch of sweetness to balance out all of the flavours of the caponata, which is then topped with lightly charred halloumi and pine nuts.
Ingredients
Metric
Imperial
Caponata
- 2 aubergines
- 2 white onions, sliced in half
- 8 large tomatoes, whole
- 2 red bell peppers
- 2 celery sticks, whole
- 2 tbsp of olive oil
- 3 garlic cloves, grated
- 2 tbsp of capers
- 150g of pitted green olives
- 1 tbsp of raisins
- 1 bay leaf
- 1 tsp red pepper flakes
- 150ml of red wine vinegar
- 1/2 bunch of fresh parsley, roughly chopped
- 1/2 bunch of fresh mint, roughly chopped
Char-grilled halloumi
- 400g of halloumi, sliced into strips
- 3 tbsp of olive oil
Garnish
- 1 handful of pine nuts
- 1 handful of fresh parsley
- 1 tbsp of olive oil
- salt and pepper, to season
Equipment
- Barbecue
Method
Begin by preparing the grill for direct cooking. Take the aubergine, white onions, tomatoes, bell pepper and celery stalk and place them all on the hot grill and cook for 10–15 minutes, or until lightly charred and tender
- 2 aubergines
- 2 white onions, sliced in half
- 8 large tomatoes, whole
- 2 red bell peppers
- 2 celery sticks, whole
Remove the vegetables from the grill, then leave to cool for a couple of minutes. Discard any overly blackened pieces and the onion skin, then roughly chop all of the vegetables except for the tomatoes
Heat the olive oil in a large pot over medium heat, then add in all of the barbecued vegetables
- 2 tbsp of olive oil
Let them cook for a couple of minutes, stirring to break down the tomatoes, then add in the garlic, capers, green olives and raisins
- 3 garlic cloves, grated
- 2 tbsp of capers
- 150g of pitted green olives
- 1 tbsp of raisins
Leave to cook for around 5 minutes before adding in the bay leaf and red pepper flakes
- 1 bay leaf
- 1 tsp red pepper flakes
After 2 minutes of cooking, add in the red wine vinegar and leave to simmer and cook out for a couple of minutes before adding the chopped herbs
- 150ml of red wine vinegar
- 1/2 bunch of fresh parsley, roughly chopped
- 1/2 bunch of fresh mint, roughly chopped
Taste and season with salt and pepper, then leave to gently simmer for 10 minutes
Meanwhile, slice the halloumi and brush with the olive oil. Cook on the grill for a couple of minutes on either side until nicely charred
- 400g of halloumi, sliced into strips
- 3 tbsp of olive oil
To serve, spoon the caponata into serving bowls and top with the halloumi. Garnish with the pine nuts, parsley, olive oil, salt and pepper
- 1 handful of pine nuts
- 1 handful of fresh parsley
- 1 tbsp of olive oil
- salt and pepper, to season
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
