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3-step haloumi and vegetable salad

It is difficult to find new recipes when on a tight budget. Have a try of this haloumi salad. There is nothing like grilled haloumi. Invite some friends over and give it a try.

Ingredients:

  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1/4 cup (40g) pine nuts, toasted
  • 2 bunches of mini asparagus, trimmed
  • 1 red capsicum, seeded, cut into 2cm-wide strips
  • 2 small zucchini, peeled into ribbons
  • 180g haloumi seasoned with lime & pepper, cut into 5mm-thick slices
  • 2 tbsp lime juice
  • 1/4 cup (40g) pine nuts,
  • serve with toasted lime wedges

Method:

  1. Heat a barbecue grill or chargrill on high. Combine oil and garlic in a bowl. Season. Toss asparagus and capsicum with half the oil mixture. Cook on grill, turning, for 3-4 mins or until lightly charred and just tender. Transfer to a plate. Cover with foil to keep warm.
  2. Toss zucchini in the remaining oil mixture. Cook on grill, turning for 2-3 mins or until lightly charred and just tender. Transfer to the plate. Cover with foil to keep warm.
  3. Cook the haloumi on the grill for 1-2 mins on each side or until golden. Arrange the asparagus, capsicum and zucchini on a serving platter. Drizzle with lime juice and sprinkle with the pine nuts. Top with the haloumi and serve with lime wedges.

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