Barbecued Vegetables and Haloumi Salad

, from Issue #46. August, 2015
Photography by Manja Wachsmuth.
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

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
¼ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon honey
1 clove garlic, crushed
¼ cup basil, chopped
2 medium vine tomatoes, diced

To serve
1 cup thick plain yoghurt
handful of baby rocket or spinach 

METHOD

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. 

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