Barbecued haloumi and vegetable salad

Author: Darlene Allston

Photographer: Mark O'Meara

Grilled veg and haloumi are a match made in heaven for summer nights!

Serves: 1

Time to make: 15 mins

Ingredients

More weights & measures

60g haloumi, sliced
4 asparagus spears, halved
½ red capsicum, cut into strips
½ small zucchini, sliced lengthways
1 teaspoon Moroccan seasoning
¹⁄³ cup couscous, prepared with ½ cup water or reduced-salt vegetable stock
1 cup baby rocketarugulaX
2 teaspoon toasted pine nuts
Lime wedges, to serve (optional)

Instructions

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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.

Nutrition Info (per serve)

Calories 380 cal

Kilojoules 1589 kJ

Protein 23.6 g

Total fat 10.5 g

Saturated fat 4.0 g

Carbohydrates 42.5 g

Sugar 5.5 g

Dietary fibre 6.9 g

Sodium 864 mg

Calcium 205 mg

Iron 4.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.