Barbequed Veggie and Haloumi Salad

Barbequed Veggie and Haloumi Salad


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 haloumi, seasoned with lime juice and pepper, cut into 5mm thick slices

2 tablespoons lime juice

¼ cup (40g) pine nuts, toasted

Lime wedges, to serve


  1. Heat a barbeque grill on high.
  2. Combine oil and garlic in a bowl. Season. Toss asparagus and capsicum with half the oil mixture. Cook on a grill, turning for 3-4 minutes. Transfer to a plate. Cover with foil to keep warm.
  3. Toss zucchini in remaining oil mixture. Cook for 2-3 minutes, turning. Transfer to the plate, cover with foil to keep warm.
  4. Cook the haloumi on the grill for 1-2 minutes each side.
  5. Arrange the asparagus, capsicum and zucchini on a serving platter. Drizzle with lime juice and sprinkle with pine nuts. Top with haloumi and serve with lime wedges.


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Midwest Foods Dubbo