Veggie Haloumi Salad with Latasha’s Kitchen Caramelised Balsamic Vinegar

30 April 2016 By

Ingredients (serves 4)

  • 1 zucchini, thinly sliced lengthways, cut each length in four
  • 130 g haloumi
  • 3 cups washed greens eg. baby spinach, mesculin leaves or a mix of any
  • 1 punnet of cherry or grape tomatoes, rinsed
  • ½ red capsicum, cut into small squares
  • ½ small red onion, chopped
  • 2 cups of cooked brown rice or quinoa or couscous
  • Latasha’s Kitchen Caramelised Balsamic Vinegar or Caramelised Apple Cider Vinegar
  • 3 tablespoons nuts/seeds


  1. Heat the BBQ, grill or pan
  2. Lightly oil it and put thin slices of zucchini in to cook, turn when brown and remove to a plate
  3. Cut haloumi into small squares and put flat on the grill plate/pan
  4. Allow the haloumi to brown then turn it and cook the other side. When cooked remove it to the zucchini plate
  5. Wipe the pan/grill plate and add three tablespoons of seeds/nuts and toast carefully for a few minutes
  6. Toss the leaves, tomatoes, capsicum, onion and grain of choice in a bowl
  7. Add the grilled haloumi, zucchini and juices from the plate
  8. Mix and drizzle with Latasha’s Kitchen Caramelised Balsamic or Apple Cider vinegar
  9. Scatter with seeds/nuts

Portion plating

  • ¼ of the plate protein-rich food – haloumi
  • ¼ of the plate low GI carbohydrate – ⅔ cup of cooked quinoa
  • ½ of the plate – low-carbohydrate vegetables

cropped salad with balsamic