Prep 10 mins
Cook 10 mins
An easy vegetarian salad- good warm or cold
- 2 large zucchini, cut into1cm-thick slices
- 2 red capsicums, cut into 2cm-wide strips (red bell peppers)
- 1 large eggplant, quartered lengthways, cut into 1cm-thick slices
- 2 red onions, cut into thin wedges
- 1⁄2 cup olive oil
- 1 tablespoon red wine vinegar
- 200 g halloumi cheese, cut into 8 slices
- 100 g baby spinach leaves
- Whisk together vinegar and 2 tablespoons of remaining oil. Set aside.
- Combine the sliced zucchini, capsicum, eggplant and onion in a large bowl.
- Add 1/4 cup of oil and toss to combine. Season with salt and pepper.
- 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.
- Place vegetables, haloumi and spinach in a large bowl and pour over the reserved dressing. Toss to combine.
- Divide salad between 4 serving plates. Season with salt and pepper to serve.
We loved this dish. Instead of serving it as a salad I omitted the spinach and served as a hot vegetable dish. I halved the recipe and used my grill wok so that I wouldn't lose veggies to the fire. Since there wasn't room to cook them in a single layer it took about 10 minutes to cook them all. The grilled halloumi was really good, too. It gives another meaning to 'grilled cheese'. Made for ZWT9
I decided to replace the ingredients with what I had at home. Doubling most of the veggies as we will need these tomorrow for my DS lunch at school.<br/>Instead of 2 zucchini and 1 red bell pepper I used 2 green, 2 yellow and 2 red bell peppers; instead of baby spinach I used romana salad cut into strips.<br/>After tossing all the vegetables together I cooked the red peppers and the onion under the broiler and both eggplants in the chargrill pan. After removing the eggplants from the chargrill pan I prepared the halloumi.<br/>During this time I added some fresh parsley and cilantro from the garden (they are still alive before the winter!).<br/>The preparation and cooking time was more than forseen because I doulbed the veggies, I had to preare them, cook them (I have a only 12 inch pan) and heat the oven. In any case this great dinner was on the table in 40 minutes and I enjoyed this festive meal. <br/>Thanks a lot for this great recipe.<br/>As soon as