Chargrilled Vegetable and Haloumi Salad

READY IN: 20mins
Recipe by Jubes

An easy vegetarian salad- good warm or cold

Top Review by Dreamer in Ontario

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

Ingredients Nutrition


  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.

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