CHARGRILLED VEGETABLE AND HALOUMI SALAD
Make and share this Chargrilled Vegetable and Haloumi Salad recipe from Food.com.
Provided by Jubes
Categories Peppers
Time 20m
Yield 4 chargrilled vege and haoumi salads, 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together vinegar and 2 tablespoons of remaining oil. Set aside.
- Combine the sliced zucchini, capsicum, eggplant and onion in a large bowl.
- Add 1/4 cup of oil and toss to combine. Season with salt and pepper.
- Preheat a chargrill pan on high heat.
- Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside.
- Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred.
- Place vegetables, haloumi and spinach in a large bowl and pour over the reserved dressing. Toss to combine.
- Divide salad between 4 serving plates. Season with salt and pepper to serve.
KARL'S CHARGRILLED VEGETABLE SALAD
This is named in honour of my boyfriend, who last night really wanted dinner but seemed disappointed with salad. We weren't really hungry, so I came up with this salad platter which we shared. Any green lettuce that you have on hand can be used, and rocket/argula tastes nice as well. You could also arrange this on small plates and serve as a first course. The veges & lentils can be prepared ahead of time & refrigerated. The salad can then be built just before serving.
Provided by LilKiwiChicken
Categories Ham
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Make the dressing first by combining the dressing ingredients together and stirring well.
- Chargrill the capsicum - I heated a pan on medium heat, and put chunks of the capsicum in the pan skin side down. Once it blisters, put it into a plastic bag for 15 minutes to sweat. The skins can then be removed easily.
- Slice the zucchini thinly, either in rounds or lengthways. Chargrill until just starting to brown. Set aside to cool.
- Place the halved cherry tomatoes under a grill until just starting to brown. Set aside to cool.
- Tear the lettuce leaves and arrange on a large platter.
- Sprinkle the lentils over the lettuce.
- Arrange the veges on the lentils & lettuce, then crumble the goats cheese over the top.
- Add the olives, ham & eggs.
- Dribble the dressing over & serve with crusty bread.
Nutrition Facts : Calories 442.2, Fat 27.7, SaturatedFat 12.6, Cholesterol 132.5, Sodium 531.8, Carbohydrate 30.2, Fiber 8.6, Sugar 12, Protein 22.7
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- (Optional) If you have the time, sprinkle eggplant slices with kosher salt and place in a colander for 20 minutes. This will allow the eggplant to sweat out its bitterness. Pat dry with a paper towel.
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