Chasoba Noodles (Green tea noodles) and Roasted Vegetables with Haloumi Cheese
SERVES: 4 DIFFICULTY: Easy
An unusual combination, but try it. Some things just simply work.
270g Hakubaku chasoba noodles (green tea soba)
2 Eggplants (cut in 1cm slices)
2 Red capsicum (de-seeded, cut in 1cm slices)
8 Button squash (sliced in half)
2 Zucchini (sliced)
200g Haloumi cheese (sliced)
60 ml Olive oil
2 tbsp Balsamic vinegar
1 clove Garlic (crushed)
1tbsp Fresh oregano (chopped)
STEP ONE:ROASTED VEGETABLES
Place eggplant slices on wire rack and sprinkle with salt.
Let stand for 30 minutes, then rinse with cold water and pat dry.
Brush eggplant slices with oil, then place on oven tray and cook in oven (180c) for 10 minutes.
Brush the zucchini and squash with oil and place on oven tray with the eggplant.
Return to oven for 5 minutes.
Brush capsicum with oil and place on oven tray with the other vegetables and return to oven for about 10 minutes.
NOTE: (Vegetables should be a little “under cooked”, so as to remain firm).
STEP TWO:CHASOBA NOODLES
Cook noodles according to packet instructions.
Drain well, then set aside (keeping warm).
Combine the vinegar, garlic and oregano in a small bowl.
STEP FOUR:HALOUMI CHEESE
Grill cheese on both sides until browned (about 30 seconds).
Place the eggplant slices on serving plates.
Mound the noodles in the centre.
Arrange the zucchini and squash on top of eggplant, leaning on the side of the noodles.
Top with capsicum and haloumi cheese.
Drizzle dressing over the top or around the side of the plate.
Garnish with a sprig of oregano.