Vegetable, Haloumi And Arugula Salad - cooking recipe

Ingredients

8 oz haloumi cheese, cut into 3/4-inch cubes
6 oz button mushrooms, halved
1 None red pepper, thickly sliced
1 None yellow pepper, thickly sliced
3 None baby eggplant, halved lengthwise
2 medium zucchini, thickly sliced
2 tbsp olive oil
2 tbsp balsamic vinegar
1 clove garlic, crushed
5 oz baby arugula leaves

Preparation

Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook cheese, mushrooms, peppers, eggplant and zucchini, in batches, until lightly browned and just tender.
Meanwhile, whisk oil, vinegar and garlic in small bowl. Season to taste.
Combine cheese and vegetables with arugula and dressing in large bowl; toss gently to combine.