Chargrilled vegetable and haloumi salad

Name: Chargrilled vegetable and haloumi salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 large zucchini, trimmed, cut into 1cm-thick slices; 2 red capsicums, cut into 2cm-wide strips; 1 large (450g) eggplant, trimmed, quartered lengthways, cut into 1cm-thick slices; 2 red onions, cut into thin wedges; 1/2 cup olive oil; 1 tbsp red wine vinegar; 200g haloumi, cut into 8 slices; 100g baby spinach leaves

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 4

Cost: $11.47 /serving

Author : Chrissy Freer

easy vegetarian spring

Ingredients

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2 large zucchini, trimmed, cut into 1cm-thick slices2 red capsicums, cut into 2cm-wide strips1 large (450 grams) eggplant, trimmed, quartered lengthways, cut into 1cm-thick slices2 red onions, cut into thin wedges1/2 cup olive oil1 tbsp red wine vinegar200 grams haloumi, cut into 8 slices100 grams baby spinach leaves

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Instructions

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Step 1

Place zucchini, capsicum, eggplant and onion in a large bowl. Add 1/4 cup of oil and toss to combine. Season with salt and pepper. Whisk together vinegar and 2 tablespoons of remaining oil. Set aside.

Step 2

Preheat a chargrill pan on high heat. Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside. Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred.

Step 3

Place vegetables, haloumi and spinach in a large bowl. Pour over reserved dressing. Toss to combine. Divide salad between serving plates. Season with pepper. Serve.