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

I’ve been connected to vegetables my entire life. Some of my best childhood memories are working on my family’s vegetable farm, eating the freshest watermelons, hiding under cabbage leaves and... Read more
Total votes: 73

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.

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