“This salad is all about different veggies tossed with a whole heap of herbs and a delicious dressing. I always love the look of chargrilled veggies – using the barbecue makes it so simple to make the perfect colourful salad.  I usually use my mum’s homemade haloumi cheese, but store-bought it great, too.”

– Anna Polyviou

Anna is an ambassador for BarbeCURE, helping Cure Cancer Australia fund new cutting-edge research. Register your BarbeCURE at barbecure.com.au

Ingredients

HERB AND SALAD MIX

1 cup rocket

1 cup watercress 

¼ bunch each basil, parsley, coriander   

VEGGIES 

1 bunch baby carrots, leaves removed

1 bunch asparagus, woody part removed  

3 baby eggplants, halved lengthways  

5 kipfler potatoes, halved lengthways 

4 squash, quartered

3 small mixed colour capsicums, halved, seeds removed

½ bunch broccolini 

1 avocado, quartered 

6 zucchini flowers

Olive oil, to drizzle

1 packet haloumi, cut into 1cm-thick slices

DRESSING

1 shallot, finely chopped 

50ml apple cider vinegar 

50ml olive oil 

Juice of 1 lemon

1 tsp honey 

¼ bunch chives, finely chopped

1 tsp seeded mustard 

Sea salt & pepper 

Method

1. Preheat a barbecue to medium-high heat. Drizzle veggies with olive oil and season with salt and pepper.
2. Place veggies on the grill and close the lid. Cook, turning occasionally, for 10 minutes until charred and slightly softened (but still holding their shape). 
3. Meanwhile, for the salad dressing, whisk together all the ingredients, season well and set aside. 
4. Remove veggies from the grill and set aside. Add haloumi to the grill and cook until golden and charred, then remove and set aside with the veggies. 
5. Toss together rocket, watercress and herbs and top with the grilled veggies and haloumi. Drizzle generously with dressing, to serve. 

Register your BarbeCURE at barbecure.com.au

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