- 0:10 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Sprinkle this delicious chargrilled vegetable and haloumi salad with dukkah and mint for extra flavour.
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 red capsicum, cut into 2cm-wide strips
- 3 Lebanese eggplants, thickly sliced diagonally
- 1 red onion, cut into thin wedges
- 250g Perino tomatoes
- 200g haloumi, cut into 1cm-thick slices
- Olive oil spray
- 120g pkt Coles Brand Australian Baby Spinach & Red Beetroot Leaves
- 400g can chickpeas, rinsed, drained
- 2 tablespoons lemon juice
- 2 tablespoons pistachio dukkah
- Mint leaves, to serve
Method
- Step 1Preheat a barbecue grill or chargrill on medium-high. Place the oil, garlic, capsicum, eggplant, onion and tomatoes in a bowl. Season. Toss gently to coat. Cook, in batches, turning occasionally, for 3-4 mins or until lightly charred and tender. Transfer to a plate. Cover with foil to keep warm.
- Step 2Lightly spray the haloumi with oil. Cook on grill for 1-2 mins each side or until lightly charred.
- Step 3Arrange the spinach and beetroot leaves on a large platter. Top with the chickpeas, vegetables and haloumi. Drizzle with lemon juice. Sprinkle with dukkah and mint.
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1767 kj
Energy
26g
Fat Total
10g
Saturated Fat
9g
Fibre
20g
Protein
773mg
Sodium
10g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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