Ben Dearnley
This recipe is from The Australian Women’s Weekly PURE cookbook.
Ingredients
Method
1.Using a mandoline, V-slicer or sharp knife, cut zucchini into 5mm (¼in) thick slices. Remove seeds from capsicum, cut into 3cm (1¼in) pieces.
2.Place sage leaves and lemon strips on top of haloumi. Wrap each piece of haloumi with one strip of zucchini;
secure with a toothpick.
3.Preheat a chargrill plate or pan over medium-high heat. Brush capsicum and haloumi with half the oil. Cook capsicums for 2 minutes each side or until charred. Cook haloumi for 1 minute each side or until charred.
4.Combine capsicum with remaining zucchini, juice and remaining oil in a large bowl; season to taste.
5.Divide zucchini salad among plates. Top with haloumi. Serve with lemon wedges.
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