Barbecued Vegie Salad with Lime & Pepper Haloumi
15 min·Australian
Barbecued Vegie Salad with Lime & Pepper Haloumi
Ingredients
- 2 tbsp 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 pkt Lemnos Haloumi Seasoned with Lime & Pepper, cut into 5mm-thick slices
- 2 tbsp lime juice
- 1/4 cup (40g) pine nuts, toasted
- Lime wedges, to serve
Instructions
3 steps
- 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.
3 min - 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.
2 min - 3
Cook the haloumi on the grill 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 haloumi and serve with lime wedges.
1 min
Progress
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