Ingredients

  • 2 Sweet Crunch lettuce halved lengthways (or small cos)
  • 1 red capsicum, chopped coarsley
  • Half an eggplant, sliced
  • 1 zucchini, sliced diagonally
  • 200g Haloumi cheese, sliced about half centimetre thick and broken into pieces
  • 4 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Some Hommus (dip)

Author of this recipe

Frances Tolson

Frances Tolson

Amateur cook

What I love most about salads is that no matter how many people turn up, I can make more interesting tasty salads and everyone is happy. ... Read more
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The rain was torrential whilst we camped and water-skied over the Australia Day long weekend. So we decided to warm-up with a barbecued warm salad. This salad is inspired by a friend's husband who wanted something different - a more tasty 'man' salad. Cooking outdoors in the rain under a temporary gazebo and trying new salad combinations is a lot of fun.

Preparation

Heat barbecue or grill. Drizzle or brush cut side of the lettuce hearts with about a tablespoon of olive oil. Set aside. Barbecue Haloumi cheese, capsicum, eggplant and zucchini. Season to taste. Place cos on barbecue, cut side down for about 10-15 seconds. Remove and arrange on a platter, barbecued side up. Top with barbecued vegetables and cheese. Serve whilst hot and top with a spoonful of hummus to your liking.

Tips from the author

A salad for 4 people to share either as an entree or to accompany your main. Alternatively, this is a big hearty salad for 2.