Chargrilled Vegetable And Haloumi Salad

• 2 large zucchini, cut into1cm-thick slices
• 2 red capsicums, cut into 2cm-wide strips (red bell peppers)
• 1 large eggplant, quartered lengthways, cut into 1cm-thick slices
• 2 red onions, cut into thin wedges
• 1/2 cup olive oil
• 1 tablespoon red wine vinegar
• 200 g halloumi cheese, cut into 8 slices
• 100 g baby spinach leaves

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.

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

Taken from www.food.com/recipe/chargrilled-vegetable-and-haloumi-salad-503853 (may not work)