Chargrilled Vegetable And Haloumi Salad - cooking recipe

Ingredients

2 large zucchini, cut into1cm-thick slices
2 red capsicums, cut into 2cm-wide strips (red bell peppers)
1 large eggplant, quartered lengthways, cut into 1cm-thick slices
2 red onions, cut into thin wedges
1/2 cup olive oil
1 tablespoon red wine vinegar
200 g halloumi cheese, cut into 8 slices
100 g baby spinach leaves

Preparation

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.