Grilled haloumi and Mediterranean zucchini salad

This is a quick and easy meal that can be enjoyed for lunch or dinner. Use any salad that you have on hand, if you don’t have what is listed below. I created this meal when I didn’t have any time to prepare for dinner and actually thought we had no food in the fridge. I did have a zucchini, left over bits of veggies and some organic haloumi hiding at the back of the fridge though!

I have recently purchased myself a good quality spiriliser to add interest and fun with raw vegetables for the kids. The one I Purchased has three attachments and was worth the small investment. However, you can just peel your zucchini with a vegetable peeler in long strips if you don’t have one, this is what I would have normally done.

 

Ingredients

• Organic haloumi
• 1  zucchini
• red cabbage, thinly shredded
• red capsicum, sliced
• cherry tomatoes, halved
• olives (I used Olio bello, marinated organic olives which uses traditional Italian herbs and spices)
• lemon juice, half a lemon
• olive oil

Method

1. spirilize, peel or grate one large zucchini and place into a bowl
2. slice haloumi and cook in a heated pan. Turn when slightly golden.
3. While the haloumi is cooking, chop up the rest of the veggies and add to the zucchini.
4. Add the olives, olive oil (I used the marinated olive oil from my Olio Bello jar) and lemon juice and mix through.
5. Dish up the salad onto your plate and layer the haloumi, simple!