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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk together vinegar and 2 tablespoons of remaining oil. Set aside. | 2. Combine the sliced zucchini, capsicum, eggplant and onion in a large bowl. | 3. Add 1/4 cup of oil and toss to combine. Season with salt and pepper. | 4. Preheat a chargrill pan on high heat. | 5. Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside. | 6. Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred. | 7. Place vegetables, haloumi and spinach in a large bowl and pour over the reserved dressing. Toss to combine. | 8. Divide salad between 4 serving plates. Season with salt and pepper to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2		cut	6.72	0.9952	0.8672	0.128
red capsicum	2		cut	5043.3333	0.0	1122.0	28.3333
eggplant	1		quartered cut	-	-	-	-
red onion	2		cut	128.0	29.888	3.52	0.32
olive oil	1/2	cup		954.72	0.0	0.0	108.0
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
halloumi cheese	200		cut	5043.3333	0.0	1122.0	28.3333
baby spinach leaf	100	g		5043.3333	0.0	1122.0	28.3333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.