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Grilled zucchini, haloumi and capsicum salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Vibrant salad with bold flavors, perfect for any meal.
Ingredients:
  • 2 medium (about 300g) red capsicum, halved, deseeded
  • 4 medium (about 480g) green zucchini, ends trimmed, thickly sliced diagonally
  • 1 x 250g pkt haloumi, drained, cut into 5mm-thick slices
  • 60ml (1/4 cup) olive oil
  • 42.00 gm fresh lemon juice
  • 11.80 gm Dijon mustard
  • 1 garlic clove, crushed
  • 2 tsp finely chopped fresh thyme
  • 62.50 ml loosely packed fresh continental parsley leaves
  • 40.00 ml drained coarsely chopped capers
Instructions:
  • Heat up a large chargrill on high until sizzling. Place capsicum, skin-side down, and grill for 4-5 minutes until charred and blistered. Remove from heat, cover with plastic wrap, and let it rest for 5 minutes to make peeling easier. Peel the skin off the capsicum, slice thinly, and transfer to a large bowl.
  • Grill the zucchini for 2 minutes on each side or until brown and tender. Add to the bowl with the capsicum.
  • Grill the haloumi until golden brown and heated through, approximately 1-2 minutes per side. Then, transfer to a plate.
  • In a jug, mix together the oil, lemon juice, mustard, garlic, and thyme. Pour over the zucchini mixture and gently toss with tongs to coat. Then add the haloumi and gently toss again to combine everything.
  • Transfer the zucchini mixture to a serving platter and generously sprinkle with fresh parsley and flavorful capers. Serve promptly to enjoy at its best.

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