1. Whisk together vinegar and 2 tablespoons of remaining oil. Set aside. 2. Combine the sliced zucchini, capsicum, eggplant and onion in a large bowl. 3. Add 1/4 cup of oil and toss to combine. Season with salt and pepper. 4. Preheat a chargrill pan on high heat. 5. Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside. 6. Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred. 7. Place vegetables, haloumi and spinach in a large bowl and pour over the reserved dressing. Toss to combine. 8. Divide salad between 4 serving plates. Season with salt and pepper to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
