Bush Mint Vegetable & Haloumi Salad








Preparation Time



Cooking Time

  • 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
  • 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
  1. Preheat a barbecue grill or griddle pan on MEDIUM-HIGH. Combine 2 tablespoons 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 mins 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.
  2. 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.
  3. Lightly spray the haloumi slices with oil spray. Cook on grill for 1-2 mins each side or until lightly browned.
  4. 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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