BBQ Veggies and Haloumi Salad

Serves 4

  • 2 large Zucchini thinly sliced lengthways
  • 300gm brown flat mushroom
  • 1 capsicum sliced in roughly 3cm slices lengthways
  • 1 bunch asparagus with ends chopped
  • olive oil
  • 1 cup hummus
  • 2 tablespoons roasted tamari almonds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pomegranate seeds
  • small handful mint leaves
  • 250g haloumi
  • 1 tablespoon currants
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon finely chopped dill
  • 1 teaspoon pine nuts
  • 4 green olives roughly chopped
  • Zest and juice of 1 lemon
  • Salt and pepper

Spray or lightly coat the veggies in olive oil and cook on the BBQ until soft and juicy. The asparagus will take the shortest amount of time. Cook the haloumi until slightly golden and slightly melted.

On a large platter, spread the hummus and place the cooked bbq’d veggies all over. Sprinkle on top the almonds, sunflower seeds, pomegranate seeds and fresh mint. Season with salt and pepper.

In a small bowl mix together the currants, parsley, dill, pine nuts, olives, lemon zest and lemon juice. Mix to combine. On a plate, lay the haloumi and top with the salad mixture. Season with pepper.

About the author

Belinda Kirkpatrick is an expert Nutritionist and Naturopath in Sydney. She specialises in natural fertility, family and women's health care. She is the author of Healthy Hormones (a practical guide to balancing your hormones) and is the founder of the SEED Concept and also Seed App for iPhone.

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