Grilled zucchini, haloumi and capsicum salad

Recipes / Salads

Beautiful flavours and colours make this salad starter a delicious addition to the dinner table.

Recipe «Grilled zucchini, haloumi and capsicum salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 medium red capsicum, halved, deseeded, 4 medium green zucchini, ends trimmed, thickly sliced diagonally, 1 x 250g pkt haloumi, drained, cut into 5mm-thick slices, 60ml olive oil, 2 tbsp fresh lemon juice , 2 tsp Dijon mustard, 1 garlic clove, crushed, 2 tsp finely chopped fresh thyme , 1/4 cup loosely packed fresh continental parsley leaves, 2 tbsp drained coarsely chopped capers.

Ingredients:

  • 2 medium red capsicum, halved, deseeded 
  • 4 medium green zucchini, ends trimmed, thickly sliced diagonally 
  • 1 x 250g pkt haloumi, drained, cut into 5mm-thick slices 
  • 60ml olive oil 
  • 2 tbsp fresh lemon juice 
  • 2 tsp Dijon mustard 
  • 1 garlic clove, crushed 
  • 2 tsp finely chopped fresh thyme 
  • 1/4 cup loosely packed fresh continental parsley leaves 
  • 2 tbsp drained coarsely chopped capers 

Instructions

  1. Preheat a large chargrill on high. Add capsicum, skin-side down, and cook for 4-5 minutes or until skin is charred and blistered. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 5 minutes (this helps lift the skin). Peel the skin from the capsicum. Thinly slice capsicum and place in a large bowl.
  2. Meanwhile, add zucchini to the grill and cook for 2 minutes each side or until brown and tender. Transfer to the bowl with the capsicum.
  3. Add haloumi to the grill and cook for 1-2 minutes each side or until brown and heated through. Transfer to a plate.
  4. Combine the oil, lemon juice, mustard, garlic and thyme in a jug. Drizzle over the zucchini mixture and gently toss with tongs to combine. Add the haloumi and gently toss to combine.
  5. Arrange zucchini mixture on a serving platter and sprinkle with parsley and capers. Serve immediately.