Provençal vegetables and haloumi with garlic croutons
A flavour-packed Provençal salad with eggplant, zucchini, cherry tomatoes, haloumi, olives and garlic croutons.
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Cooking tools:
- Wok
- Mason jar
- Stove
- Spatula
- Serving platter
Ingredients
- Lemon dressing
- 2 tablespoons olive oil
- 1/4 cup (60ml) lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon mayonnaise
- Garlic croutons
- 1 clove garlic, crushed
- 1/2 loaf ciabatta (220g), cut into 1cm cubes
- 1 tablespoon olive oil
- 1 eggplant (300g), chopped coarsely
- 1 zucchini (150g), chopped coarsely
- 250 grams cherry tomatoes, halved
- 250 grams haloumi cheese, cut into 2cm cubes
- 1 cup (150g) seeded kalamata olives
- 1/3 cup loosely packed fresh basil leaves, torn
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