Name: Barbecued vegetables and haloumi with lemon basil dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Barbecued vegetables and haloumi; 150 gram baby spinach leaves; 200 gram char-grilled red capsicum, sliced thickly; 250 gram grilled artichokes, halved; 1/2 cup (80g) green olives; 8 portobello mushrooms; 400 gram haloumi cheese, sliced thickly; Lemon basil dressing; 2 tablespoon lemon juice; 1/3 cup (80ml) extra virgin olive oil; 1 clove garlic, crushed; 2 tablespoon finely shredded fresh basil; salt and freshly ground black pepper, to taste

Barbecued vegetables and haloumi with lemon basil dressing

Serve up a healthy, tasty lunch with this vegetarian dish. Enjoy the barbecued vegetables and salty slices of haloumi combined with a fresh and zesty lemon basil dressing.

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

Barbecued vegetables and haloumi

150 gram baby spinach leaves

200 gram char-grilled red capsicum, sliced thickly

250 gram grilled artichokes, halved

1/2 cup (80g) green olives

8 portobello mushrooms

400 gram haloumi cheese, sliced thickly

Lemon basil dressing

2 tablespoon lemon juice

1/3 cup (80ml) extra virgin olive oil

1 clove garlic, crushed

2 tablespoon finely shredded fresh basil

salt and freshly ground black pepper, to taste

Method

1.Combine the spinach, capsicum, artichokes and olives in a large bowl.

2.To make lemon basil dressing, combine all ingredients in a screw-top jar; shake well.

3.Cook mushrooms on an oiled, heated grill plate (or grill or barbecue), loosely covered with foil, for about 5 minutes or until browned and tender; sprinkle with salt and pepper. Cover to keep warm.

4.On same oiled grill (or grill or barbecue), cook the haloumi slices quickly and in batches, over a high heat until browned lightly on both sides.

5.Top the spinach mixture with mushrooms, haloumi and lemon basil dressing.

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Ingredients

Method

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