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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Grilled veg and haloumi are a match made in heaven for summer nights!
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.
Calories 380 cal
Kilojoules 1589 kJ
Total fat 10.5 g
Saturated fat 4.0 g
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