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| 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
