Recipes -


2 eggplants (diced) small cubes 5mm
2 capsicums (diced) small cubes 5mm
2 zucchinis (diced) small cubes 5mm
1 red onion (diced) small cubes 5mm
1 cup orzo
250 g halloumi cheese sliced
½ cup fresh coriander (roughly chopped)
Olive oil
Salt and pepper
Lemon slices to garnish (optional)

3 Tbsp olive oil
1 Tbsp balsamic vinegar
1 garlic clove (crushed)
1 tsp dried oregano
½ tsp sugar
½ tsp dijon mustard
Salt and pepper

Preheat the oven to 200C, fan bake. Add the eggplant, capsicum, zucchini and red onion to a large baking tray (you may need to spread across two trays as they need to touch the surface of the tray rather than sitting on top of each other), drizzle generously with olive oil and season with salt and pepper. Pop into the oven and cook for 25-30 minutes or until golden and starting to crisp up.

While the veggies are roasting, cook the orzo as per packet instructions. Once cooked, drain and drizzle with a little olive oil, toss well and set aside.

To make the dressing, add all the dressing ingredients to a small jar and shake well to combine and set aside.

Heat a pan to medium high, gently fry the halloumi slices until brown on both sides and set aside.

In a large salad bowl, add the cooked orzo, cooked vegetables and coriander. Pour over the dressing and give the salad a good toss, place cooked halloumi slices on top of salad & garnish with lemon slices.