Chargrilled Vegetable And Haloumi Salad

An easy vegetarian salad- good warm or cold

Whisk together vinegar and 2 tablespoons of remaining oil.

Set aside.

Combine the sliced zucchini , capsicum , eggplant and onion in a large bowl.

Add 1 / 4 cup of oil and toss to combine.

Season with salt and pepper.

Preheat a chargrill pan on high heat.

Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred.

Remove to a plate and set aside.

Return pan to high heat.

Brush haloumi slices with remaining oil.

Grill haloumi for 1 to 2 minutes each side or until lightly charred.

Place vegetables , haloumi and spinach in a large bowl and pour over the reserved dressing.

Toss to combine.

Divide salad between 4 serving plates.

Season with salt and pepper to serve.

zucchini, red capsicums, eggplant, red onions, olive oil, red wine vinegar, halloumi cheese, baby spinach leaves