Loadshedding Halloumi Salad – Food & Home Magazine

Ingredients

• ***For the salad
• 300 g Asparagus spears, woody ends snapped off
• 1 Eggplant, cut into 1cm thick slices
• 2 Red peppers, roughly chopped
• 200 g Halloumi cheese, cut into 1cm thick slices
• 2 tbsp Olive oil
• ***For the dressing
• Small bunch flat leaf parsley, roughly chopped
• ½ Shallot, finely chopped
• 1 tbsp Red wine vinegar
• 1/2 Orange, juiced and zested
• 1 tbsp Extra virgin olive oil
• 1 tsp Dijon mustard
• 2 tsp Tiny capers, rinsed
• 1 tsp Honey