Chargrilled vegetable and haloumi salad

Cooking Salads Chargrilled vegetable and haloumi salad

Sprinkle this delicious chargrilled vegetable and haloumi salad with dukkah and mint for extra flavour.

Lables: Low carb Low kilojoule Lower gi Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat a barbecue grill or chargrill on medium-high. Place the oil, garlic, capsicum, eggplant, onion and tomatoes in a bowl. Season. Toss gently to coat. Cook, in batches, turning occasionally, for 3-4 mins or until lightly charred and tender. Transfer to a plate. Cover with foil to keep warm.
  2. Lightly spray the haloumi with oil. Cook on grill for 1-2 mins each side or until lightly charred.
  3. Arrange the spinach and beetroot leaves on a large platter. Top with the chickpeas, vegetables and haloumi. Drizzle with lemon juice. Sprinkle with dukkah and mint.

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2 tbsp olive oil
2 garlic cloves, crushed
1 red capsicum, cut into 2cm-wide strips
3 Lebanese eggplants, thickly sliced diagonally
1 red onion, cut into thin wedges
250g Perino tomatoes
200g haloumi, cut into 1cm-thick slices
Olive oil spray
120g pkt Coles Brand Australian Baby Spinach & Red Beetroot Leaves
400g can chickpeas, rinsed, drained
2 tbsp lemon juice
2 tbsp pistachio dukkah
Mint leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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