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Halloumi and Ratatouille Salad with Salsa Verde


  • For the salsa verde

  • Tomato sauce


  • 1.

    Griddle off the aubergine, courgette, red pepper and halloumi in olive oil and set aside.

  • 2.

    Cook the tomatoes, red onion garlic and olive oil on a medium gas until the tomatoes and other ingredients break down, leaving you with a sauce consistency.

  • 3.

    Combine all the salsa verde ingredients in a food processor and blitz until you have the desired consistency. This is a personal preference - some like it smooth, some like it coarse.

  • 4.

    Layer the griddled vegetables, cheese and salsa verde and repeat until you form an evenly layered tower. Drizzle the tomato sauce around the outside of the tower and serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Halloumi and Ratatouille Salad with Salsa Verde.


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