Chargrilled Vegetable and Haloumi Salad

Total Time
20mins
Prep 10 mins
Cook 10 mins

An easy vegetarian salad- good warm or cold

Ingredients Nutrition

Directions

  1. Whisk together vinegar and 2 tablespoons of remaining oil. Set aside.
  2. Combine the sliced zucchini, capsicum, eggplant and onion in a large bowl.
  3. Add 1/4 cup of oil and toss to combine. Season with salt and pepper.
  4. Preheat a chargrill pan on high heat.
  5. Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside.
  6. Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred.
  7. Place vegetables, haloumi and spinach in a large bowl and pour over the reserved dressing. Toss to combine.
  8. Divide salad between 4 serving plates. Season with salt and pepper to serve.
Most Helpful

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

Dreamer in Ontario July 24, 2013

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

awalde December 02, 2013