A delicious quick and easy meal that’s perfect with grilled haloumi. Perfect if you are in a hurry but want to be able to enjoy a nutritious meal.
Ingredients:
- 50g unsalted Winter Tarn butter, cubed
- 2 cloves garlic, finely chopped
- 1 juice of a whole lemon, freshly squeezed
- 3 teaspoons capers, drained and finely chopped
- 1 small bunch of freshly chopped tarragon
- 4 small courgettes cut in half lengthways
- 2 small summer squashes cut in half lengthways
- 1 small aubergine cut into slices lengthways
- 1 medium sized red pepper cut into quarters
- 1 medium orange pepper cut into quarters
- 2 large field mushrooms, de-stalked
- 4 small whole spring onions, trimmed
- 2 tablespoons extra virgin olive oil
- Sea salt
- Freshly ground black pepper
Method:
Pre-heat your grill to medium high
Melt the butter in a small saucepan over medium heat. Add the garlic and cook until it begins to colour. Add the lemon juice and capers and gently simmer for a couple of minutes before adding in the tarragon and combining.
Brush vegetables with the extra virgin olive oil; season with salt and pepper.
Grill the courgette, aubergine, summer squash and peppers on a medium heat 4-5 minutes on each side until the colour, remembering to baste with your butter, caper and tarragon mix. Then grill the mushrooms and onions for a couple of minutes turning occasionally and basting in the process.
Serve on a large plate , top with grilled haloumi and drizzle with the remaining butter, lemon, caper and tarragon liquor and garnish with a fresh tarragon.