Chargrilled vegetable and haloumi salad

Sprinkle this delicious chargrilled vegetable and haloumi salad with dukkah and mint for extra flavour.

• 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

Energy 1767kJ	Fat saturated 10.00g
Fat Total 26.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 20.00g	Dietary Fibre 9.00g
Protein 20.00g	Cholesterol mg
Sodium 773.00mg

All nutrition values are per serve.

1. 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.

2. Step 2

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

3. 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.