Quick & Easy

Provençal vegetables and haloumi with garlic croutons

A flavour-packed Provençal salad with eggplant, zucchini, cherry tomatoes, haloumi, olives and garlic croutons.
provençal vegetables and haloumi with garlic croutons


Lemon dressing
Garlic croutons


1.Place ingredients for lemon dressing in screw-top jar; shake well.
2.Make garlic croutons. Place garlic and oil in hot wok; add bread, stir-fry until crisp.
3.Heat half the oil in wok; stir-fry eggplant and zucchini about 2 minutes or until almost tender. Add tomato; stir-fry 1 minute. Remove from wok.
4.Heat remaining oil in wok; stir-fry cheese until browned lightly. Return vegetables to wok with olives; stir-fry until hot.
5.Remove from heat, stir in basil and dressing; serve sprinkled with croutons.

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