Grilled haloumi and zucchini salad

Add festive flair to Christmas lunch with this colourful vegetarian salad.

Place zucchini and half the oil in a medium bowl. Toss to combine.
Preheat a barbecue hot plate and chargrill on medium-high heat. Cook zucchini on chargrill for 1 to 2 minutes each side or until tender and lightly charred. Meanwhile, cook haloumi on barbecue plate for 1 minute each side or until golden.
Combine onion, spinach, radicchio, lemon juice and remaining oil in a large bowl. Add zucchini and haloumi. Toss gently to combine. Serve immediately.

Source

3 small zucchini, thinly sliced lengthways

2 tbsp olive oil

1 1/2 x 180g packets haloumi, thinly sliced

1 small red onion, halved, thinly sliced

200g baby spinach

1 radicchio, thickly sliced

2 tbsp lemon juice

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