Name: Barbecued vegetable salad with haloumi and miso dressing
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: Barbecued vegetable salad with haloumi; 1/4 pumpkin, thinly sliced; 1 courgette, sliced; 1 small eggplant, sliced; 2.5 small coloured peppers, sliced; 1/4 cauliflower, sliced or cut into florets; 1/4 cup oil; 1 teaspoon barbecue seasoning; 200 gram haloumi, thickly sliced; large handful rocket leaves; Miso dressing; 2 small packets miso soup mix (about 2 tbsp); 1/2 cup warm water; 1 tablespoon sesame oil; 1 lime, juice only

Ingredients

Barbecued vegetable salad with haloumi

1/4 pumpkin, thinly sliced

1 courgette, sliced

1 small eggplant, sliced

2.5 small coloured peppers, sliced

1/4 cauliflower, sliced or cut into florets

1/4 cup oil

1 teaspoon barbecue seasoning

200 gram haloumi, thickly sliced

large handful rocket leaves

Miso dressing

2 small packets miso soup mix (about 2 tbsp)

1/2 cup warm water

1 tablespoon sesame oil

1 lime, juice only

Method

1.Cut the vegetables into slices or evenly sized pieces and toss with the oil and seasoning.

2.Heat a grill pan or the barbecue and sear the vegetables in 3-4 batches on both sides until tender.

3.Lay a sheet of baking paper in the pan and cook the haloumi for 3-4 minutes each side until just starting to melt.

4.For the dressing, whisk together the miso, water, and oil with a squeeze of lime.

5.Pile the vegetables on a plate to serve, then top with haloumi, rocket and a drizzle of the warm dressing.

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Ingredients

Method

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