Name: Chargrilled vegetable and haloumi salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 2 large zucchini, trimmed, cut into 1cm-thick slices; 2 red capsicums, cut into 2cm-wide strips; 450g eggplant; 2 red onions, cut into thin wedges; 113.75 gm olive oil; 20.00 ml red wine vinegar; 200g haloumi, cut into 8 slices; 100g baby spinach leaves

Chargrilled vegetable and haloumi salad

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Grilled veggies with haloumi: Quick, easy, and vegetarian delight!

Ingredients:

2 large zucchini, trimmed, cut into 1cm-thick slices
2 red capsicums, cut into 2cm-wide strips
450g eggplant
2 red onions, cut into thin wedges
113.75 gm olive oil
20.00 ml red wine vinegar
200g haloumi, cut into 8 slices
100g baby spinach leaves

Instructions:

Combine zucchini, capsicum, eggplant, and onion in a large bowl. Drizzle with 1/4 cup of oil and mix well. Season with salt and pepper. In a separate bowl, whisk together vinegar and the remaining 2 tablespoons of oil. Set aside.
Heat the chargrill pan until it's nice and hot. Grill the vegetables for a few minutes on each side until they're tender with a nice char. Transfer them to a plate and keep them warm. Put the pan back on high heat. Brush the haloumi slices with the remaining oil and grill them for a minute or two on each side until lightly charred.
Combine vegetables, haloumi, and spinach in a large bowl. Drizzle reserved dressing over the mixture. Toss well to evenly coat. Distribute the salad among serving plates. Sprinkle with pepper for seasoning. Enjoy!

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