Name: Warm haloumi and spinach salad
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 400 gram haloumi cheese, thickly sliced; 150 gram baby spinach leaves; 100 gram mixed lettuce leaves; 300 gram can chickpeas, rinsed, drained; 280 gram char-grilled eggplant, drained, thickly sliced; 560 gram char-grilled capsicum, drained, thickly sliced; Warm tomato dressing; 2 teaspoon olive oil; 1 red onion, finely chopped; 1 clove garlic, crushed; 1 1/3 cup (330 millilitres) tomato juice; 1/2 teaspoon sugar; 1 teaspoon balsamic vinegar; 1 tablespoon finely chopped fresh basil

Ingredients

400 gram haloumi cheese, thickly sliced

150 gram baby spinach leaves

100 gram mixed lettuce leaves

300 gram can chickpeas, rinsed, drained

280 gram char-grilled eggplant, drained, thickly sliced

560 gram char-grilled capsicum, drained, thickly sliced

Warm tomato dressing

2 teaspoon olive oil

1 red onion, finely chopped

1 clove garlic, crushed

1 1/3 cup (330 millilitres) tomato juice

1/2 teaspoon sugar

1 teaspoon balsamic vinegar

1 tablespoon finely chopped fresh basil

Method

Warm haloumi and spinach salad

1.In a large, oiled saucepan, cook cheese until browned both sides.

2.Layer ingredients on serving platter or plates.

3.Just before serving, drizzle salad with warm tomato dressing.

Warm tomato dressing

4.In small saucepan, heat oil; cook onion and garlic, stirring, until onion is soft. Add juice, sugar and vinegar; stir until hot. Blend or process tomato mixture until smooth; stir in basil.

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