Grilled Halloumi & Vege Salad
| Serves 6
|| Prep Time 15 minutes
|| Cook Time 20 minutes
1 eggplant, sliced into 1cm thick rounds
2 courgettes, trimmed and sliced lengthwise
1 bunch asparagus spears, trimmed
2 red capsicums, deseeded and cut into pieces
100 g halloumi cut into slices
8-10 cherry tomatoes, halved
½ cup Eta Lite & Free Balsamic Vinaigrette
Fresh basil leaves and toasted pinenuts to garnish (optional)
- Preheat the BBQ. Brush prepared vegetables with olive oil, season with salt and pepper and BBQ until vegetables are tender. Place halloumi slices on the BBQ and grill until golden.
- Place vegetables, halloumi and fresh tomatoes onto a platter. Drizzle over Eta Lite & Free Balsamic Vinaigrette. Garnish with fresh basil leaves and toasted pinenuts just before serving if wished.
- As an alternative wrap slices of prosciutto or shaved streaky bacon around the asparagus spears before barbecuing.