Party Food: Chargrilled Vegie & Haloumi Salad with Dill Dressing

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.

Chargrilled Vegie & Haloumi Salad with Dill Dressing

Chargrilled Vegie & Haloumi Salad with Dill Dressing

SERVES 4  PREPARATION 10 mins  COOKING 25 mins

DOUBLE IT / LOW IN KILOJOULES / FULL OF VEGIES

Equipment

  • chef’s knife
  • chopping board
  • vegetable peeler
  • measuring cups
  • juicer
  • garlic crusher
  • measuring spoons
  • large bowl
  • chargrill pan or barbecue
  • tongs
  • whisk
  • small bowl
  • large platter

Ingredients

  • 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

dill dressing

Method

  1. In a large bowl, toss vegetables and haloumi with reserved semi-dried tomato oil, adding more olive oil if necessary to coat. Season.
  2. 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.
  3. Meanwhile, to make dill dressing, whisk ingredients in small bowl until combined. Season.
  4. Place vegetables, haloumi, salad leaves and semi-dried tomatoes on a large platter. Drizzle with dressing. Serve with crusty bread.

Chef’s tips

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.