We were delighted to hear Yotam Ottolenghi championing the cause of vegetables at the Opera House on Tuesday night. It was so refreshing to listen to a chef that speaks common sense. We love the Ottolenghi philosophy and wholeheartedly agree that vegetables can be more versatile than meat.
So next time you look in the fridge and there is no meat to be found, do not be afraid to throw that head of cauliflower on the barbecue. We did exactly this and were not disappointed. We added capsicum, halloumi, and corn but you could use other vegetables or serve as a quick side dish to meat or fish. We also rubbed our vegetables and halloumi with a Texan BBQ spice mix from Harris Farm but feel free to use whatever spice mix you like.
This recipe serves 2-4 people.
You will need
- 1 head of cauliflower chopped into large chunks
- 1 large capsicum chopped into large chunks
- 200g halloumi thickly sliced
- 2-4 corn on the cobs, husks removed
- Green salad (cos or iceberg lettuce dressed with olive oil and lemon juice)
- Olive Oil
- Texan BBQ spice mix (or other spice mix)
- Salt and pepper to taste
- 1 Lemon, quartered to serve
- Crusty bread to serve (optional)
What you do
Rub the cauliflower, capsicum, corn and halloumi in the spice mix and olive oil and leave to marinate for 5 minutes while the barbeque heats up. Once the barbecue is hot, place the chunks of vegetable onto the grill and close the lid, turning frequently until nicely browned all over. Once cooked, keep the vegetables warm while you quickly grill the halloumi. Place vegetables on a warm plate and top with halloumi, adding a good squeeze of lemon juice just before serving.