Chargrilled Vegetable Salad Recipes

Steps:

• 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.

Steps:

• Make the dressing first by combining the dressing ingredients together and stirring well.
• Chargrill the capsicum - I heated a pan on medium heat, and put chunks of the capsicum in the pan skin side down. Once it blisters, put it into a plastic bag for 15 minutes to sweat. The skins can then be removed easily.
• Slice the zucchini thinly, either in rounds or lengthways. Chargrill until just starting to brown. Set aside to cool.
• Place the halved cherry tomatoes under a grill until just starting to brown. Set aside to cool.
• Tear the lettuce leaves and arrange on a large platter.
• Sprinkle the lentils over the lettuce.
• Arrange the veges on the lentils & lettuce, then crumble the goats cheese over the top.
• Add the olives, ham & eggs.
• Dribble the dressing over & serve with crusty bread.