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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 1 Preheat 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 2 Lightly spray the haloumi with oil. Cook on grill for 1-2 mins each side or until lightly charred.
Step 3 Arrange 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.

Chargrilled vegetable and haloumi salad

How to make Chargrilled vegetable and haloumi salad

Ingredients

Method