Barbecued veggie salad with halloumi

INGREDIENTS

  • 2 tablespoons olive oil

  • 2 garlic cloves, crushed

  • 2 bunches mini asparagus, trimmed

  • 1 red capsicum, seeded, cut into 2cm-wide strips

  • 2 small zucchini, peeled into ribbons

  • 180g Halloumi, cut into 5mm-thick slices

  • 2 tablespoons lime juice

  • 1/4 cup (40g) pine nuts, toasted

  • Lime wedges, to serve

DIRECTIONS

Step 1

Heat a barbecue grill or chargrill on high. Combine oil and garlic in a bowl. Season. Toss asparagus and capsicum with half the oil mixture. Cook on grill, turning, for 3-4 mins or until lightly charred and just tender. Transfer to a plate. Cover with foil to keep warm.

Step 2

Toss zucchini in remaining oil mixture. Cook on grill, turning, for 2-3 mins or until lightly charred and just tender. Transfer to the plate. Cover with foil to keep warm.

Step 3

Cook the halloumi on the grill or BBQ for 1-2 mins each side or until golden. Arrange the asparagus, capsicum and zucchini on a serving platter. Drizzle with lime juice and sprinkle with the pine nuts. Top with the halloumi and serve with lime wedges.
January 31st, 2018|0 Comments

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