Bush Mint Vegetable & Haloumi Salad
4
peopleServes
15
minutesPreparation Time
20
minutesCooking Time
Ingredients
- 3 tbsp olive oil, divided
- 1 x 20 g McCormick Native Bush Mint Barbecue Rub
- 1 red or yellow capsicum, cut into 2 cm wide strips
- 150 g pumpkin, skin removed & thinly sliced
- 2 Lebanese eggplants, thinly sliced
- 1 large zucchini, thinly sliced
- 1 red onion, cut into thick wedges
- 125 g cherry tomatoes
- 1 x 400 g can chickpeas, drained, rinsed
- 1 lemon, juiced
- 200 g haloumi cheese, cut into 1 cm thick slices
- olive oil spray
- 60 g pkt mixed lettuce leaves
Directions
- Preheat a barbecue grill or griddle pan on MEDIUM-HIGH. Combine 2 tablespoons of oil and spice rub in a bowl. Cooking in batches and using a pastry brush, brush the vegetables with the dressing and place on the grill plate. Turn occasionally for 3-4 minutes or until lightly charred and tender. Reserve bowl to prepare remaining ingredients. Transfer cooked vegetables to a plate, cover and set aside to keep warm.
- Add chickpeas to the reserved bowl with the remaining oil and lemon juice, season to taste and adjust consistency with additional oil and juice if needed.
- Lightly spray the haloumi slices with oil spray. Cook on grill for 1-2 minutes each side or until lightly browned.
- Arrange lettuce leaves, vegetable mixture and haloumi on a large platter and spoon over chickpeas and dressing to serve.
Recipe Tip
• Serve this salad as a main meal or as an accompanying salad to your next BBQ. • You can substitute the listed vegetables with any of your favourites. Simply adjust the cooking time to suit.
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