Chargrilled vegetable and haloumi salad

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

Recipe «Chargrilled vegetable and haloumi salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.