3.Serve swordfish over salad and drizzle with remaining dressing.
Grilled Vegetable Salad with Haloumi Serves 4
1 red capsicum
1 yellow capsicum
2 zucchini
2 baby eggplant
200g halomi cheese, sliced
200g baby rocket
1 red onion, sliced
Dressing
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon caster sugar
1 teaspoon Dijon mustard
1 teaspoon sea salt
1.Preheat grill for
2.Place the capsicums onto the grill plate and cook until the skin has blackened.
3.Remove from contact grill and place into a plastic bag for
4.Meanwhile slice the zucchini and eggplants into thin strips and cook in the grill until tender. Remove from heat and allow too cool.
5.Grill the haloumi in the grill plate for about 1 minute or until heated through.
6.Combine the dressing ingredients in a jar and shake well; pour over the grilled vegetables, baby rocket and red onion, toss to combine.
7.Divide salad onto 4 plates and top with haloumi cheese
Grilled Vegetable Kebabs | Serves 4 |
4 yellow squash, halved
1 large zucchini, thickly sliced
1 red capsicum, cut into 2.5cm pieces
1 green capsicum, cut into 2.5cm pieces
1 red onion, cut into wedges
4 cherry tomatoes
Herb and Garlic Marinade
1/4 cup finely chopped parsley
2 tablespoons finely chopped mint
2 cloves garlic, crushed
1 fresh chilli, seeded, chopped finely
1/3 cup tomato juice
1 teaspoon grated lemon rind
2 tablespoons lemon juice
11/4 tablespoons olive oil
1 teaspoon Dijon mustard
1.Divide vegetables evenly onto 4 large or 8 small wooden skewers. Place skewers into a deep dish
2.Combine marinade ingredients in a jug and pour over vegetable kebabs. Refrigerate for 1 hour or overnight.
3.Preheat grill for
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