Friday, May 17, 2013

Barbecued Vegetables and Haloumi Salad recipe

Barbecued Vegetables and Haloumi Salad
Barbecued Vegetables and Haloumi Salad

If you want to add meat to this dish,grill slices of chorizo and layer with the remaining ingredients

Serves 4

Barbecued Vegetables and Haloumi Salad  ingredients: 2 oval purple eggplants, sliced 1 cm thick. 1 each red and yellow capsicum, cut into thick wedges. 4 medium zucchini, halved lengthways. olive oil for brushing. sea salt and freshly ground pepper. 200 grams haloumi, sliced. Dressing: 1/4 cup olive oil. 2 tablespoons white wine vinegar. 1 teaspoon honey. 1 clove garlic, crushed. 1/4 cup basil, chopped 2 medium vine tomatoes, diced. To serve: 1 cup thick plain yoghurt. handful of baby rocket or spinach

Barbecued Vegetables and Haloumi Salad recipe: Brush all the vegetables with olive oil and season with salt and pepper. Cook on a preheated barbecue or grill plate until tender, turning occasionally. Brush the haloumi with oil and cook for 1 minute each side. Dressing: Whisk the oil, vinegar, honey and garlic in a bowl and season. Stir in the basil and tomatoes. To serve: Spread the yoghurt onto plates. Top with layers of vegetables, haloumi and rocket then spoon over the dressing. By then, the barbecued vegetables and haloumi salad is ready