Halloumi And Grilled Vegetable Salad - cooking recipe

Ingredients

2 None red peppers, quartered, deseeded
2 None yellow peppers, quartered, deseeded
1 None medium eggplant, thickly sliced
2 cloves garlic, minced
12.5 oz halloumi cheese, thinly sliced
1 tbsp lemon juice
1 None small red onion, thinly sliced
3.5 oz baby arugula
2 tbsp fresh basil leaves
3 oz capers, drained, rinsed
1 None lemon, cut into wedges, to serve
None None FOR THE LEMON DRESSING
1/3 cup lemon juice
2 tbsp olive oil
1 tsp sugar

Preparation

Preheat broiler. Broil peppers, skin-side up, until skin blisters and blackens. Cover in plastic wrap and set aside for 5 mins. Peel skin and slice peppers thinly.
Place eggplant on an oiled baking tray and lightly coat with oil. Sprinkle with 1 clove minced garlic. Broil, turning occasionally, for 15 mins, or until softened. Let cool for 10 mins then cut into thick strips.
Oil a large frying pan and place over medium-high heat. Combine cheese, lemon juice and remaining garlic. Cook, turning occasionally, for 5 mins, or until browned on both sides.
Meanwhile, combine peppers and eggplant with onion, arugula, basil and capers. Whisk together lemon juice, olive oil and sugar then drizzle over salad and toss to combine. Season.
Distribute salad between serving plates. Top with cheese and lemon wedges.