Sage & zucchini-wrapped haloumi salad
PREP + COOK TIME 20 MINUTES SERVES 4
4 large zucchini (600g)
2 large yellow capsicums (700g)
16 fresh sage leaves
2 tablespoons thin strips lemon rind
225g haloumi, sliced lengthways into 8 pieces
¼ cup (60ml) extra virgin olive oil
2 tablespoons fresh lemon juice
1 medium lemon (140g), cut into wedges
1 Using a mandoline, V-slicer or sharp knife, cut zucchini into 5mm thick slices. Remove seeds from capsicum, cut into 3cm 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.
Preheat a chargrill plate or pan over medium-high heat.
