Recipe

Haloumi and grilled vegetable salad

A fresh, colourful grilled vegetable salad with haloumi cheese; perfect for summer lunches.

Aug 17, 2004 2:00pm
  • 1 hr cooking
  • Serves 4
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Ingredients

Haloumi and grilled vegetable salad
  • 2 medium red capsicums (400g)
  • 2 medium yellow capsicums (400g)
  • 1 medium eggplant (300g), sliced thickly
  • cooking-oil spray
  • 2 clove garlic, crushed
  • 350 gram haloumi cheese, sliced thinly
  • 1 tablespoon lemon juice
  • 1 small red onion (100g), sliced thinly
  • 100 gram baby rocket leaves
  • 1/4 cup loosely packed fresh basil leaves
  • 1/2 cup (80g) drained caperberries, rinsed
  • 1 lemon, cut into wedges
Lemon dressing
  • 1/3 cup (80ml) lemon juice
  • 2 tablespoon olive oil
  • 1 teaspoon sugar

Method

Haloumi and grilled vegetable salad
  • 1
    Preheat grill.
  • 2
    Quarter capsicums; discard seeds and membranes. Roast under grill, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes; peel away skin, slice thinly.
  • 3
    Place eggplant slices on oiled oven tray; spray with oil, sprinkle with half of the garlic. Cook under preheated grill, turning occasionally, about 15 minutes or until softened. Cool 10 minutes; slice into thick strips.
  • 4
    Meanwhile, make lemon dressing. Place ingredients in screw-top jar; shake well.
  • 5
    Combine cheese in small bowl with juice and remaining garlic. Cook cheese in heated lightly oiled large frying pan, turning occasionally, about 5 minutes or until browned both sides.
  • 6
    Meanwhile, place capsicum, eggplant and dressing in large bowl with onion, rocket, basil and caperberries; toss gently to combine.
  • 7
    Divide salad among serving plates; top with cheese and lemon wedges.

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