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Crunchy Cos lettuce salad with barbecue vegetables and haloumi

Name: Crunchy Cos lettuce salad with barbecue vegetables and haloumi
Total time: 15 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 Cos lettuce halved lengthways; 1 red capsicum; chopped coarsley; 1/2 eggplant; sliced; 1 zucchini; sliced diagonally; 200g haloumi cheese; sliced about half centimetre thick and broken into pieces; 4 tbsp extra virgin olive oil; Salt and pepper; to taste; Hommus

Time

15 minutes

Servings

What's better than firing up the barbecue and creating new salad combinations with a bunch of friends on Australia Day? This salad is inspired by a friend's husband who wanted something different - a more tasty 'man' salad.

lets get

cooking

Ingredients

2 Cos lettuce halved lengthways
1 red capsicum, chopped coarsley
1/2 eggplant, sliced
1 zucchini, sliced diagonally
200g haloumi cheese, sliced about half centimetre thick and broken into pieces
4 tbsp extra virgin olive oil
Salt and pepper, to taste
Hommus

Contributor

Frances Tolson

Preparation

Heat barbecue or grill.
Drizzle or brush the cut side of the lettuce hearts with about a tablespoon of olive oil. Set aside.
Barbecue haloumi cheese, capsicum, eggplant and zucchini. Season to taste.
Place Cos on barbecue, cut side down for about 10-15 seconds.
Remove and arrange on a platter, barbecued side up.
Top with barbecued vegetables and cheese.
Serve whilst hot and top with a spoonful of hommus to your liking.

Twist It!

A salad for four people to share either as an entree or to accompany your main. Alternatively, this is a big hearty salad for two.

Contributor

Frances Tolson