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Barbecued Haloumi & Vegetable Salad


60g haloumi, sliced

4 asparagus spears, halved

½ red capsicum, cut into strips

½ small zucchini, sliced lengthways

1 teaspoon Moroccan seasoning

¹/³ cup couscous, prepared with ½ cup water or reduced-salt vegetable stock

1 cup baby rocket

2 teaspoon toasted pine nuts

Lime wedges, to serve (optional)


Arrange the haloumi, the asparagus spears, capsicum and zucchini in a single layer on a board. Spray the haloumi and vegies lightly with olive oil and sprinkle evenly with Moroccan seasoning.

Heat a barbecue hotplate or chargrill pan on medium heat. Grill haloumi for 2–3 minutes and vegies for 4–5 minutes, or until tender, turning often. Transfer to a plate and cover with foil; stand for a few minutes.

Add the haloumi, vegetables and any juices to the prepared couscous. Stir through the baby rocket. Transfer salad to a serving bowl, top with pine nuts and serve with a wedge of lime.

Serves 1

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