Barbecued vegetables and haloumi with lemon basil dressing

Serve up a healthy, tasty lunch with this vegetarian dish. Enjoy the barbecued vegetables and salty slices of haloumi combined with a fresh and zesty lemon basil dressing.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Barbecued vegetables and haloumi
  • 150 gram baby spinach leaves
  • 200 gram char-grilled red capsicum, sliced thickly
  • 250 gram grilled artichokes, halved
  • 1/2 cup (80g) green olives
  • 8 portobello mushrooms
  • 400 gram haloumi cheese, sliced thickly
Lemon basil dressing
  • 2 tablespoon lemon juice
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 clove garlic, crushed
  • 2 tablespoon finely shredded fresh basil
  • salt and freshly ground black pepper, to taste


Barbecued vegetables and haloumi with lemon basil dressing
  • 1
    Combine the spinach, capsicum, artichokes and olives in a large bowl.
  • 2
    To make lemon basil dressing, combine all ingredients in a screw-top jar; shake well.
  • 3
    Cook mushrooms on an oiled, heated grill plate (or grill or barbecue), loosely covered with foil, for about 5 minutes or until browned and tender; sprinkle with salt and pepper. Cover to keep warm.
  • 4
    On same oiled grill (or grill or barbecue), cook the haloumi slices quickly and in batches, over a high heat until browned lightly on both sides.
  • 5
    Top the spinach mixture with mushrooms, haloumi and lemon basil dressing.

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