Chargrilled Vegetable And Haloumi Salad Food

CHARGRILLED VEGETABLE AND HALOUMI SALAD

Steps:

• Whisk together vinegar and 2 tablespoons of remaining oil. Set aside.
• Combine the sliced zucchini, capsicum, eggplant and onion in a large bowl.
• Add 1/4 cup of oil and toss to combine. Season with salt and pepper.
• Preheat a chargrill pan on high heat.
• Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside.
• Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred.
• Place vegetables, haloumi and spinach in a large bowl and pour over the reserved dressing. Toss to combine.
• Divide salad between 4 serving plates. Season with salt and pepper to serve.

ROASTED VEGETABLE QUINOA SALAD WITH GRIDDLED HALLOUMI

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the beetroot, squash and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
• Meanwhile, put the quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid and simmer for 15 mins. Drain and return to the pan, off the heat. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lemon juice, oil, honey and seasoning and mix.
• Put a griddle pan over a high heat. When it's really hot, add the halloumi and griddle for 45-60 secs either side (you may need to do this in batches). Spoon the quinoa and vegetables onto plates and top with the halloumi and dressing.

WARM WINTER VEGETABLE SALAD WITH HALLOUMI

Steps:

• Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25-30 minutes.
• Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15-20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.