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 seasoning in a bowl to make the marinade. Use a pastry brush to coat vegetables all over with the marinade. Reserve marinade bowl to prepare remaining ingredients later.
Cooking in batches, place marianted vegetables on the grill plate. Cook for 3-4 minutes or until lightly charred and tender, turning occasionally. Transfer cooked vegetables to a plate, cover and set aside to keep warm.
Add chickpeas to 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 olive oil spray. Cook on grill for 1-2 minutes each side or until lightly browned.
To serve, arrange lettuce leaves, vegetables and haloumi on a large platter and spoon over chickpeas and dressing.
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.