It’s been exactly a year since I put up my first blog post! How fast time passes by. My new years resolution would have to be to stick to a regular posting schedule. I’m guilty of having quite a few “half done” blog posts on my computer that I need to catch up on. Like this recipe for a delightful veggie stack that I cooked for brunch. My friend was wanting to practice some journalistic photography as well, so you’ll be treated to a few photos of me cooking too!
This makes a nice bowl full so you can save some for other dishes. It goes great in pasta or on grilled chicken, options are endless!
So to make the pesto first:
- 600gm jar of roast red peppers
- 100gm of grated parmesan
- 100gm pine nuts
- 2tbs of olive oil
Roughly chop the red peppers in a food processor first before adding in the rest of the ingredients. Then pulse until the pesto is a nice chunky consistency.
Now for the stack. There are just four more ingredients you need to create this tasty light brunch. Mushrooms, haloumi cheese, tomatoes and basil.
Mushroom & Haloumi Stack with Roast Tomatoes
Makes 2 stacks (2 serves)
- 10 cherry tomatoes – I have the tomatoes on the vine which just makes the dish look extra pretty
- 4 field tomatoes
- 200gm haloumi cheese, cut into four thick slices
- half a cup of roughly chopped basil leaves
- olive oil
First roast the tomatoes drizzled in olive oil in a 220C oven. While the tomatoes are roasting, heat a large frying pan on medium heat. Remove the stems from the mushrooms and lay them in the pan. Pan fry them for roughly 2 minutes on each side until tender. Once they are cooked through, remove them from the pan and leave to the side to rest. Wipe out the pan with a paper towel and return to the heat. Lightly oil the pan with olive oil and pan fry the haloumi slices for about a minute on each side and until golden brown.
When all the components are ready it’s time to assemble. Smear some of the pesto on the plate then alternate the stack with a mushroom, haloumi and more pesto. Sprinkle with the basil and cracked pepper. Serve the stack with the juicy roast tomatoes on the side. Enjoy!