Grilled Vegetable Salad with Haloumi

You'll enjoy this salad with a difference!

Preparation Time: 10 min

Cooking Time: 30 min

Serves: 4

Ingredients: 

1 red capsicum
1 yellow capsicum
2 zucchini
2 baby eggplant
200g Haloumi cheese, sliced
200g baby rocket
1 red onion, sliced
Red Wine Dressing
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon caster sugar
1 teaspoon Dijon mustard
1 teaspoon sea salt

Method: 

1.Pre-heat barbecue or grill plate on high.
2.Place whole capsicums onto the hotplate and cook, turning every 5 minutes until the skin has blackened. Remove from hotplate and place into a plastic bag for 5-10 minutes. Once cool, remove skin from capsicum; discard seeds and membranes. Slice into thick slices.
3.Meanwhile slice the zucchini and eggplants into thin strips and cook grill plate on both sides until tender. Remove from heat and allow to cool.
4.Cook the haloumi on the grill plate for about 1 minute or until browned and heated through.
5.Combine the dressing ingredients in a jar and shake well; pour over the grilled vegetables, baby rocket and red onion, toss to combine.
6.Divide salad onto 4 plates and top with haloumi cheese