For the haloumi marinade:
- 2 teaspoons smoked paprika
3 tablespoons white wine vinegar
1 tablespoon chipotle sauce
Juice 1 lemon
1 teaspoon hot sauce (Tabasco/Crystal etc.)
200g block haloumi cheese, sliced lengthways into ½ cm strips
For the eggplant pickle:
- 4 slices deli-bought sliced and grilled eggplant
Small handful flat-leaf parsley leaves, very finely chopped
2 tablespoons white wine vinegar
- 1 red capsicum (bell pepper)
1 yellow or green zucchini
2 slices Turkish bread, lightly toasted
Handful baby spinach leaves
Salt and freshly ground black pepper
Light olive oil spray
Lemon wedges to serve
Pre-heat oven to 180˚C (350˚F) fan-forced.
To make the marinade, add all ingredients into a shallow baking dish or wide bowl. Whisk then add the sliced haloumi, cover with cling wrap and chill in the fridge for 1-2 hours.
De-stem red capsicum and removed white membrane and seeds. Cut into quarters, spray with a little light olive oil and roast in the oven for 30-40 minutes or until the skin is blackened and flesh soft. Remove and peel away skin, discarding as you go. Allow to cool.
Warm a griddle pan over high heat until almost smoking. Using a mandolin set on a very fine blade (0.75mm), slice zucchini into thin strips. Arrange on a flat surface, spray with light olive oil and season with crushed sea salt flakes and freshly ground black pepper. Fry in batches in the hot griddle pan until chargrilled on each side. Remove and allow to rest on paper towel.
To make the eggplant pickle cu pre-cooked eggplant slices into strips then turn and finely dice, add into a bowl along with the diced zucchini, parsley and white wine vinegar. Season to taste with a little salt and freshly ground black pepper.
Spray a large non-stick frying pan with a little light olive oil, when hot add the marinated haloumi and fry gently over medium heat for a minute or two on each side. Feel free to add in all the excess liquid marinade into the pan too. Remove cooked cheese and allow to rest.
To assemble the sandwich add a small handful of baby rocket leaves to the bottom slice of toasted bread, add 2 slices of roasted red capsicum followed by a tablespoon or two for he zucchini/eggplant pickle. Top with one or two slices of cooked haloumi followed by half the chargrilled zucchini pickle, finally top with the second piece of Turkish bread. Repeat with the second sandwich and serve with extra lemon wedges.