Sage & zucchini-wrapped haloumi salad

This wrapped-haloumi salad recipe includes fragrant sage and tender zucchini for a tasty vegetarian lunch or side dish.
Sage & zucchini-wrapped haloumi saladBen Dearnley

This recipe is from The Australian Women’s Weekly PURE cookbook.



1.Using a mandoline, V-slicer or sharp knife, cut zucchini into 5mm (¼in) thick slices. Remove seeds from capsicum, cut into 3cm (1¼in) pieces.
2.Place sage leaves and lemon strips on top of haloumi. Wrap each piece of haloumi with one strip of zucchini; secure with a toothpick.
3.Preheat a chargrill plate or pan over medium-high heat. Brush capsicum and haloumi with half the oil. Cook capsicums for 2 minutes each side or until charred. Cook haloumi for 1 minute each side or until charred.
4.Combine capsicum with remaining zucchini, juice and remaining oil in a large bowl; season to taste.
5.Divide zucchini salad among plates. Top with haloumi. Serve with lemon wedges.

Related stories