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Grilled Vegetable and Haloumi Salad

Prep Time: 20 minutes
Course: Lunch, Main Course
Servings: 4
Calories: 265kcal
Author: Kim Caruk


  • ½ bunch kale
  • ¼ cup olive oil garlic infused
  • 1 tbsp Morrocan Spices
  • 1 eggplant/ aubergine sliced thinly lengthwise
  • 1 zucchini/ courgette sliced thinly lengthwise
  • 8 cherry tomatoes
  • 8 button mushrooms halved
  • 6 asparagus spears
  • 100g Haloumi cheese
  • 1 cup baby spinach leaves
  • ½ cup baby rocket leaves/ arugula
  • fresh basil leaves
  • Salt and pepper


  • Preheat oven to low 120°C and line 2 baking trays with baking paper.
  • Tear the leaves of the kale into small pieces, removing the stalk, into a mixing bowl. Add 2 tablespoons of oil, Morrocan seasoning and 1 teaspoon of salt. Mix thoroughly, massage the oil and seasoning into the kale leaves.
  • Spread the leaves in an even layer over the prepared oven trays and place into the oven for 10-15 mins. Make sure to keep an eye on them as they burn quite quickly. Remove and allow to cool completely. Alternatively, you could cook kale chips in an air fryer if it is available to you.
  • Meanwhile, heat 1-2 tablespoons of oil in a heavy-based frying pan or grill pan. Cook a layer of sliced eggplant on one side for 2-3 minutes, turn over and continue to cook on the other side for a further 2-3 minutes. Remove and repeat with remaining vegetables.
  • Once all vegetables have been cooked dice the cheese into even cubes and cook on the grill for 2-3 minutes each side.
  • Arrange all ingredients on a large serving dish, drizzle with remaining oil, season with salt and pepper.


Calories: 265kcal | Carbohydrates: 14g | Protein: 10g | Fat: 20g | Saturated Fat: 6g | Sodium: 325mg | Potassium: 771mg | Fiber: 5g | Sugar: 8g | Net Carbs: 9g
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