A flavour-packed Provençal salad with eggplant, zucchini, cherry tomatoes, haloumi, olives and garlic croutons.

The basil mixture, without the lemon rind and juice, can be made several days ahead; keep tightly covered in the refrigerator or freeze for up to 3 months. Add the lemon just before serving. Make sure you cook the haloumi just before serving, as it becomes tough and rubbery on cooling. Note

A colourful salad of crispy roasted vegetables and grill haloumi salad from Australian Women's Weekly.

A delicious traditional treat.

For an impresive starter or light lunch cut one sheet of ready-rolled puff pastry into four equal squares. Place the pastry squares on an oven tray, bake in a moderately hot oven for 20 minutes or until golden. Serve the pastry squares topped with a dressed salad and a slice or two of pan-fried haloumi. […]