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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 3-5 minutes. Cut the
capsicums into quarters and discard seeds
and membranes. Spray, grill plates with a
little cooking spray.
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 5-10 minutes. Once cool,
remove skin from capsicum and slice into
thick slices.
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
1
1
/
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 3-5 minutes. Place
skewers in grill and cook for about 5
minutes or until cooked as desired.