What’s for dinner? Something quick. Check. Healthy. Check. Easy to prepare. Check. Child-friendly. Check. And, most importantly, tastes good. Check. This Mediterranean-style salad will fill the hungriest of bellies on hump day.
8 Roma tomatoes, sliced
100g chargrilled red capsicum, sliced
100g chargrilled zucchini, sliced
Handful of small black olives, halved and pitted
1/2 small red onion, finely sliced
2 tbsp extra virgin olive oil
Salt and pepper
Handful of fresh basil leaves, roughly chopped
- Combine tomatoes, chargrilled capsicum, chargrilled zucchini, olives and onion in a large bowl. Drizzle with half the olive oil, season well and set aside. Divide between 4 bowls.
- Thickly slice the haloumi. Heat a frying pan over a high heat and cook haloumi in batches for a minute on each side until golden.
- Add the cooked haloumi to each bowl, drizzle with remaining olive oil and sprinkle over basil.
Recipe via The Healthy Mummy
Stacey has 10 years experience in both print and digital media. Her many roles in the Australian media industry include being a freelance web editor for several women’s lifestyle magazines, editor and social media manager for leading fashion and beauty website, 2threads.com and deputy chief sub editor of madison magazine. She has also worked on The Sydney Morning Herald, The Sun-Herald and the Canberra Times.