Name: Haloumi and grilled vegetable salad
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 medium red capsicums (400g); 2 medium yellow capsicums (400g); 1 medium eggplant (300g), sliced thickly; cooking-oil spray; 2 clove garlic, crushed; 350 gram haloumi cheese, sliced thinly; 1 tablespoon lemon juice; 1 small red onion (100g), sliced thinly; 100 gram baby rocket leaves; 1/4 cup loosely packed fresh basil leaves; 1/2 cup (80g) drained caperberries, rinsed; 1 lemon, cut into wedges; Lemon dressing; 1/3 cup (80ml) lemon juice; 2 tablespoon olive oil; 1 teaspoon sugar

Ingredients

2 medium red capsicums (400g)

2 medium yellow capsicums (400g)

1 medium eggplant (300g), sliced thickly

cooking-oil spray

2 clove garlic, crushed

350 gram haloumi cheese, sliced thinly

1 tablespoon lemon juice

1 small red onion (100g), sliced thinly

100 gram baby rocket leaves

1/4 cup loosely packed fresh basil leaves

1/2 cup (80g) drained caperberries, rinsed

1 lemon, cut into wedges

Lemon dressing

1/3 cup (80ml) lemon juice

2 tablespoon olive oil

1 teaspoon sugar

Method

1.Preheat grill.

2.Quarter capsicums; discard seeds and membranes. Roast under grill, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes; peel away skin, slice thinly.

3.Place eggplant slices on oiled oven tray; spray with oil, sprinkle with half of the garlic. Cook under preheated grill, turning occasionally, about 15 minutes or until softened. Cool 10 minutes; slice into thick strips.

4.Meanwhile, make lemon dressing. Place ingredients in screw-top jar; shake well.

5.Combine cheese in small bowl with juice and remaining garlic. Cook cheese in heated lightly oiled large frying pan, turning occasionally, about 5 minutes or until browned both sides.

6.Meanwhile, place capsicum, eggplant and dressing in large bowl with onion, rocket, basil and caperberries; toss gently to combine.

7.Divide salad among serving plates; top with cheese and lemon wedges.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories