Quick & Easy

Haloumi and grilled vegetable salad

A fresh, colourful grilled vegetable salad with haloumi cheese; perfect for summer lunches.


Lemon dressing


1.Preheat grill.
2.Quarter capsicums; discard seeds and membranes. Roast under grill, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes; peel away skin, slice thinly.
3.Place eggplant slices on oiled oven tray; spray with oil, sprinkle with half of the garlic. Cook under preheated grill, turning occasionally, about 15 minutes or until softened. Cool 10 minutes; slice into thick strips.
4.Meanwhile, make lemon dressing. Place ingredients in screw-top jar; shake well.
5.Combine cheese in small bowl with juice and remaining garlic. Cook cheese in heated lightly oiled large frying pan, turning occasionally, about 5 minutes or until browned both sides.
6.Meanwhile, place capsicum, eggplant and dressing in large bowl with onion, rocket, basil and caperberries; toss gently to combine.
7.Divide salad among serving plates; top with cheese and lemon wedges.

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