The nose shows fresh cut grass, capsicum and straw with hints of lime and granadilla fruit. Fresh fruitiness follows through onto the palate with a hint of nettles.
The weight and intensity of the mid-palate is pleasantly surprising for this variety and the wine finishes with a lingering lemony aftertaste.
- 1 EGGPLANT CUT INTO SLICES ABOUT 1.5CM
- 1 RED PEPPER QUARTERED
- 1 YELLOW PEPPER QUARTERED
- 4 SLICES HALOUMI CHEESE ABOUT 50G
- 60ML (1/4 CUP) OLIVE OIL
- 45ML (3TBSP)BALSAMIC VINEGAR
- 15ML (1TBSP)DIJON mUSTARD
- 2 CLOVES gARLIC
- sALT AND fRESHLY GROUND PEPPER TO TASTE
- 30ML (TBSP) LEMON mARMALADE
- 60ML (1/4 CUP) BASIL pESTO
- 30ML (2TBSP) OLIVE OIL
- Place the eggplant slices and pepper quarters in a large bowl.
- In a separate bowl, combine the oil, vinegar, mustard, garlic, salt and pepper.
- Pour the marinade over the vegetables, coating well.
- Leave to rest for 30 minutes at room temperature.
- Preheat the barbecue to high.
- In a microwave bowl, heat the marmalade for 15 seconds.
- Add the pesto and oil. Mix well and set aside.
- Place the vegetables on the hot grill and reduce heat to medium-low.
- Cook for 2 to 3 minutes per side.
- When the vegetables are nearly done, put the cheese slices on the grill and barbecue for 1 minute per side.
- On 4 plates, assemble the stacks by layering, in order, 1 eggplant slice, 1 wedge of red pepper, 1 wedge of yellow pepper, another eggplant slice and finally a cheese slice.
- Drizzle the stacks with the pesto vinaigrette and serve immediately.
- Haloumi cheese does not melt when heated. In Quebec you can find Doré-mi, a delicious cheese of the same type.