Recipe by Amira Georgy
This hearty salad with smoky vegetables and warm, gooey haloumi is a great one to serve if you’re entertaining vegetarian friends, but it’s also quick enough to whip up for dinner on meat-free Mondays. If you’re serving it as a main meal, make sure you team it with yummy crusty bread. You could also add it to the other side dishes on the table at your next barbecue.
SERVES 4 PREPARATION 10 mins COOKING 25 mins
DOUBLE IT / LOW IN KILOJOULES / FULL OF VEGIES
- chef’s knife
- chopping board
- vegetable peeler
- measuring cups
- garlic crusher
- measuring spoons
- large bowl
- chargrill pan or barbecue
- small bowl
- large platter
- 1 eggplant, thickly sliced
- 300g pumpkin, peeled, sliced
- 1 bunch asparagus, trimmed, halved
- 1 red capsicum, seeds and membranes removed, cut into thick strips
- 200g haloumi, sliced
- ¼ cup (35g) semi-dried tomatoes, oil reserved
- 100g salad greens
- 4 slices crusty bread, to serve
- In a large bowl, toss vegetables and haloumi with reserved semi-dried tomato oil, adding more olive oil if necessary to coat. Season.
- Preheat a chargrill pan or barbecue on medium-high. Cook vegetables for 2-3 mins each side, until coloured and tender. Cook haloumi for 1 min each side, until browned.
- Meanwhile, to make dill dressing, whisk ingredients in small bowl until combined. Season.
- Place vegetables, haloumi, salad leaves and semi-dried tomatoes on a large platter. Drizzle with dressing. Serve with crusty bread.
The dressing for this salad can be made with chives, basil or thyme instead of dill, if you like.
Make a double batch of the chargrilled vegetables and pop them in the fridge to use in sandwiches or on pizza.
Nutrition info (per serving):
1622 kilojoules, 24g total fat (10g sat fat), 27g carbohydrate (13g sugar), 7g fibre, 19g protein, 895mg sodium, 3 serves of vegetables. Read more about our Nutrition Information.