Chargrilled Vegetable and Haloumi Salad

"An easy vegetarian salad- good warm or cold"
 
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photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario
Ready In:
20mins
Ingredients:
8
Yields:
4 chargrilled vege and haoumi salads
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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
     
  2. 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
     
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Tweaks

  1. 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
     

RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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