While we were away in Dunedin, we went to a little place called Mosgiel. If you've never been then it's the place to be! It has a cool place that has a maze and mini put, with a garden centre and a café (and that is about it 🤣- apologies to anyone from there). Now the café had a special on, and I ordered that said special. It was one of the best meals I had while I was in Dunedin! Without a lie, I enjoyed every bite! It was fresh, delicious, and was definitely in season. I've made it since, alas no photo but it incorporated such a summery feel of deliciousness with each bite! What is even better, is it could be all done of the BBQ if you wanted. So here is my take on it!
For two people:
2-3 small Courgettes/Zucchini (or two large ones)
1 packet of Haloumi Cheese
300gm of Chicken Tenders (or one large chicken breast, sliced through the middle lengthwise)
2 good handfuls of fresh Spinach
1 Avocado mashed but lumpy
2 – 4 tortillas (depending on how much bread you like)
Basil Oil (Basil, Garlic, Olive Oil – see below for method)
Mrs Rogers Texas style Steakhouse Barbecue seasoning. (I've made similar mixes before, and you could use anything you have really).
Balsamic vinegar tar (I had pomegranate tar, made from boiling down a litre of pomegranate juice till it was thick and it lasts forever)
Salt & Pepper for seasoning
Slice the chicken length ways through the middle so you have two long lengths of chicken. Season with the Steakhouse rub by drizzling with Olive oil, and sprinkling the seasoning over the top.
Scoop out the avocado, and smash it with a fork. Drizzle lemon juice on top and season with salt and pepper. Mix until combined but still chunky.
Slice the Zucchini lengthwise.
Slice the Haloumi cheese in thick slices.
Cook the chicken in a pan over a medium heat until cooked through. Put to one side.
Heat another pan (or just wash the last one), and heat till hot. Drizzle the olive oil over the slices of zucchini and grill both sides until softened, but not floppy. They should still have a slightly firm bite to them.
In the same pan grill both sides of the haloumi cheese.
Finally, fold the tortillas into quarters, and grill both sides.
To make the basil oil, I put in the food processor (you can use a pole blender for this as well), one clove of garlic, ½ cup of olive oil, and two handfuls of basil. Salt and pepper to taste. Blend well. You want it to be quite runny.
To put the plate together:
Drizzle the basil pesto and balsamic tart around the plate. Place one handful of spinach at the bottom of the plate. Pop the zucchini on top, then the haloumi, and the chicken on top. Avocado placed on the side of the plate with tortillas beside. Add the pickled ginger on top and sprinkle with sesame.