Recipe

Barbecued vegetables and haloumi with lemon basil dressing

Enjoy barbecued vegetables and salty slices of haloumi combined with a fresh and zesty dressing in this easy vegetarian dish.

  • 15 mins cooking
  • Serves 4
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Ingredients

Barbecued vegetables and haloumi with lemon basil dressing
  • 2 tablespoon lemon juice
  • 1/3 cup (80ml) olive oil
  • 1 clove garlic, crushed
  • 2 tablespoon finely shredded fresh basil
  • 150 gram (4½ ounces) baby spinach leaves
  • 200 gram (6½ ounces) char-grilled red capsicum (bell pepper), sliced thickly
  • 250 gram (8 ounces) grilled artichokes, halved
  • 1/2 cup (80g) seeded green olives
  • 8 portobello mushrooms (400g)
  • 400 gram (12½ ounces) haloumi cheese, sliced thickly

Method

Barbecued vegetables and haloumi with lemon basil dressing
  • 1
    To make dressing, place lemon juice, oil, garlic and basil in screw-top jar; shake well.
  • 2
    Combine spinach, capsicum, artichokes and olives in large bowl.
  • 3
    Cook mushrooms on heated oiled grill plate (or grill or barbecue), loosely covered with foil, about 5 minutes or until browned and tender. Cover to keep warm.
  • 4
    Cook cheese on same grill plate, in batches, over high heat until browned lightly on both sides.
  • 5
    Divide salad among serving dishes, top with mushrooms, cheese and dressing.

Notes

Portobello is another name for mature swiss brown mushrooms. Large, dark brown mushrooms with full-bodied flavour, these are ideal for barbecuing, and can be stuffed and grilled for a starter or light lunch.

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