Chargrilled Vegetable, Haloumi and Chickpea Salad

    This salad of vegetables tossed with haloumi and chickpeas, provides a healthy and well balanced vegetarian meal. For the meatlovers, add some sliced chargrilled chicken breast.


    1 person made this

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 2 cloves garlic, crushed
    • salt and pepper
    • 1 red capsicum, cut into thin strips
    • 2 small zucchini, sliced into thin ribbons
    • 2 bunches asparagus, trimmed
    • 200g haloumi cheese, thinly sliced
    • 1 tin (400g) chickpeas, rinsed, drained
    • 2 tablespoons lemon juice
    • lemon wedges, to serve

    Directions
    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat a chargrill pan over high heat. Combine the oil and garlic in a small bowl. Season with salt and pepper. Toss the capsicum and asparagus in half the oil mixture. Cook on chargrill, turning, for 3 to 4 minutes or until lightly charred and just tender. Transfer to a plate and cover to keep warm.
    2. Toss the zucchini in the remaining oil mixture. Cook zucchini ribbons on chargrill, tossing, for 2 to 3 minutes or until lightly charred and just tender. Transfer to a plate and cover to keep warm.
    3. Cook the haloumi slices on chargrill for 1 to 2 minutes each side or until lightly charred. Combine the grilled vegetables, haloumi and chickpeas in a large bowl. Drizzle with the lemon juice. Toss gently to combine. Serve salad with lemon wedges on the side.

    Tip:

    Use a vegetable peeler to cut the zucchini into long, thin ribbons.

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