Barbecued haloumi and vegetable salad

Author: Darlene Allston

Photographer: Mark O'Meara

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Grilled veg and haloumi are a match made in heaven for summer nights!

Serves: 1

Time to make: 15 mins

Ingredients

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60g haloumi, sliced
4 asparagus spears, halved
½ red capsicum, cut into strips
½ small zucchini, sliced lengthways
1 teaspoon Moroccan seasoning
¹⁄³ cup couscous, prepared with ½ cup water or reduced-salt vegetable stock
1 cup baby rocketarugulaX
2 teaspoon toasted pine nuts
Lime wedges, to serve (optional)

Instructions

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1 Arrange the haloumi, the asparagus spears, capsicum and zucchini in a single layer on a board. Spray the haloumi and vegies lightly with olive oil and sprinkle evenly with Moroccan seasoning.

2 Heat a barbecue hotplate or chargrill pan on medium heat. Grill haloumi for 2–3 minutes and vegies for 4–5 minutes, or until tender, turning often. Transfer to a plate and cover with foil; stand for a few minutes.

3 Add the haloumi, vegetables and any juices to the prepared couscous. Stir through the baby rocket. Transfer salad to a serving bowl, top with pine nuts and serve with a wedge of lime.

Nutrition Info (per serve)

Calories 380cal

Kilojoules 1589kJ

Protein 23.6g

Total fat 10.5g

–Saturated fat 4.0g

Carbohydrates 42.5g

–Sugars 5.5g

Dietary fibre 6.9g

Sodium 864mg

Calcium 205mg

Iron 4.2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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