Sufra Dayma: Grilled Vegetable Salad with Fried Haloumi By Moushira Abdel-Malek Serves 4 Ingredients: 400 gms Haloumi cheese (sliced) 1 red onion (thinly sliced) 1/2 tsp crushed garlic 2 medium each: red, yellow capsicums, eggplant 100 gms rocket leaves 100 gms fresh basil leaves (torn) 1/4 cup capers (rinsed) 1 tbsp olive oil 2 tbsp corn oil Dressing: 1/4 cup lemon juice 2 tsp Balsamic vinegar 1 tsp sugar 2 tbsp extra virgin olive oil Salt + pepper + (remaining garlic) Method: Quarter capsicums. Remove seeds. With skin side up, roast under grill until blackened. Cover in a glass container for 5 minutes. Peel away skin and thinly slice. Place eggplant slices on a grill pan. Brush with olive oil and cook turning occasionally until softened. Slice thickly. Sprinkle half of the garlic and slice into thick strips. Cook cheese in corn oil in a frying pan to brown on both sides. Place: capsicum, eggplant, onion, rocket, basil, capers and cheese in a large bowl. Shake dressing ingredients well in a screw-top jar. Drizzle over salad and toss well to combine.
