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.