Name: Barbecued veggie salad with lime and pepper haloumi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 36.40 gm olive oil; 2 garlic cloves, crushed; 2 bunches mini asparagus, trimmed; 1 red capsicum, seeded, cut into 2cm-wide strips; 2 small zucchini, peeled into ribbons; 180g pkt Haloumi Seasoned with Lime & Pepper, cut into 5mm-thick slices; 42.00 gm lime juice; 40g pine nut; Lime wedges, to serve

Barbecued veggie salad with lime and pepper haloumi

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Irresistible haloumi and vegetable salad with toasted pinenuts and zesty lime dressing.

Ingredients:

36.40 gm olive oil
2 bunches mini asparagus, trimmed
1 red capsicum, seeded, cut into 2cm-wide strips
2 small zucchini, peeled into ribbons
180g pkt Haloumi Seasoned with Lime & Pepper, cut into 5mm-thick slices
40g pine nut
Lime wedges, to serve

Instructions:

Preheat a barbecue grill or chargrill to high heat. Mix garlic with oil in a bowl and season with salt and pepper. Coat asparagus and capsicum with half of the oil mixture. Grill the vegetables, turning occasionally, for 3-4 minutes until they are nicely charred and tender. Place them on a plate and cover with foil to stay warm.
Coat zucchini with the rest of the oil mixture. Grill for 2-3 minutes, flipping once, until lightly charred and tender. Serve on a plate and cover with foil to stay warm.
Grill the haloumi until golden on each side, about 1-2 minutes. Place the asparagus, capsicum, and zucchini on a platter, drizzle with lime juice, sprinkle with pine nuts, add the haloumi on top, and serve with lime wedges.

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