Name: Grilled Halloumi & Vege Salad
Ingredients: 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)

Grilled Halloumi & Vege Salad

This salad is grilled to perfection! Simply cut and season the vegetables then let the grill do all the hard work! Add creamy halloumi and dress with Eta Lite & Free Balsamic Vinaigrette – so easy and tasty this is sure to be your new summer ‘go-to’!

Makes 6

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

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)

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

Method

Step 1

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.

Step 2

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.

Tips

As an alternative wrap slices of prosciutto or shaved streaky bacon around the asparagus spears before barbecuing.

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Original recipe yields 6 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1

1 eggplant, sliced into 1cm thick rounds

2

2 courgettes, trimmed and sliced lengthwise

3

1 bunch asparagus spears, trimmed

4

2 red capsicums, deseeded and cut into pieces

5

100 g halloumi cut into slices

6

8-10 cherry tomatoes, halved

7

½ cup Eta Lite & Free Balsamic Vinaigrette

8

Fresh basil leaves and toasted pinenuts to garnish (optional)

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