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Grilled Vegetable Salad with Haloumi Serves 4
1 red capsicum
1 yellow capsicum
2 zucchini
2 baby eggplant
200g Haloumi cheese, sliced
200g baby rocket
1 red onion, sliced
Red Wine 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. Pre-heat Kettle BBQ on SuperSear with lid
on for 10 minutes.
2. Place whole capsicums on hot or ribbed
flat plate and cook, covered, turning every
5 minutes until the skin has blackened.
Remove from plate and place into a
plastic bag for 5-10 minutes. Once cool,
remove skin from capsicum, discard seeds
and membranes. Slice into thick slices.
3. Meanwhile slice the zucchini and
eggplants into thin strips and cook on the
ribbed or flat plate on both sides until
tender. Remove from heat and allow to
cool.
4. Cook the haloumi on the hot ribbed or flat
plate for about 1 minute or until heated
through.
5. Combine the dressing ingredients in a
jar and shake well; pour over the grilled
vegetables, baby rocket and red onion,
toss to combine.
6. Divide salad onto 4 plates and top with
haloumi cheese
Grilled Mushrooms Serves 6
as part of a meal
6 large flat mushrooms
¼ cup olive oil
2 cloves garlic, chopped finely
2 tablespoons chopped fresh basil
sea salt and freshly ground pepper
1. Pre-heat Kettle BBQ on SuperSear with
the lid on for 10 minutes.
2. Peel mushrooms and remove stems.
3. Place mushrooms onto the hot ribbed
or flat plate with the underside face up.
Sprinkle with olive oil, garlic, basil and
salt and pepper.
4. Cook mushrooms, covered for about 10-15
minutes or until cooked as desired.
Recipes (continued)