Name: Chargrilled vegetable and haloumi salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: lebanese
Ingredients: 36.40 gm olive oil; 2 garlic cloves, crushed; 1 red capsicum, cut into 2cm-wide strips; 3 Lebanese eggplants, thickly sliced diagonally; 1 red onion, cut into thin wedges; 250g Perino tomatoes; 200g haloumi, cut into 1cm-thick slices; Olive oil spray; 120g pkt Baby Spinach & Red Beetroot Leaves; 400g can chickpeas, rinsed, drained; 42.00 gm lemon juice; 40.00 ml pistachio dukkah; Mint leaves, to serve

Chargrilled vegetable and haloumi salad

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Enhance grilled veggie and haloumi salad with dukkah and fresh mint for a burst of flavor.

Ingredients:

36.40 gm olive oil
1 red capsicum, cut into 2cm-wide strips
3 Lebanese eggplants, thickly sliced diagonally
1 red onion, cut into thin wedges
250g Perino tomatoes
200g haloumi, cut into 1cm-thick slices
Olive oil spray
120g pkt Baby Spinach & Red Beetroot Leaves
400g can chickpeas, rinsed, drained
40.00 ml pistachio dukkah
Mint leaves, to serve

Instructions:

Preheat a barbecue grill or chargrill to medium-high heat. Combine oil, garlic, capsicum, eggplant, onion, and tomatoes in a bowl. Season with salt and pepper, then gently toss to coat. Grill in batches, turning occasionally, until lightly charred and tender, about 3-4 minutes. Transfer to a plate and cover with foil to keep warm.
Gently coat the haloumi with oil and grill for 1-2 minutes on each side until it has a light char.
Lay out the spinach and beetroot leaves elegantly on a platter. Add the chickpeas, vegetables, and haloumi on top. Drizzle with fresh lemon juice and sprinkle with dukkah and mint for a burst of flavors.

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