Yields1 ServingPrep Time25 minsCook Time20 minsTotal Time45 mins
DRESSING
¾cupcup fresh basil leaves, roughly chopped
¼cupcup fresh parsley leaves, roughly chopped
¼cupcup chives, roughly chopped
1cup cup mayonnaise
¼cupcup sour cream
2tbsptablespoons lemon juice
2tbsptablespoons olive oil
2canned anchovies
1 small garlic clove, crushed
Sea salt
Freshly ground black pepper
1whole red capsicum
1red onion, skin removed, cut into 1cm-thick rounds
1 ear fresh corn, husk and silk removed
250ggrams halloumi, cut into 1.5cm-thick slices
1ciabatta loaf, cut into 1.5cm-thick slices
Olive oil
Sea salt
Freshly ground black pepper
60g grams baby spinach leaves, washed, dried
60ggrams rocket, washed, dried
1
In a blender or food processor pulse the dressing ingredients and blend until smooth. Season with salt and pepper to taste. Store in the fridge until needed.
2
To prepare the Pulse for direct cooking over medium-high heat (240° to 260°C), preheat the barbecue by turning the control knob(s) to high. Preheat until the barbecue reaches at least 260°C, which will take approximately 15 to 20 minutes with the lid closed. Once the barbecue is preheated, open the lid and brush the cooking grills clean. Adjust the control knob(s) to one notch greater than medium for direct cooking over medium-high heat.
3
Lightly brush the capsicum, onion, corn, halloumi, and bread with oil. Season the capsicum, onion, and corn evenly with salt and pepper. Barbecue the onion over direct medium-high heat, with the lid closed, for 8 minutes, flipping halfway through. At the same time, barbecue the corn and capsicum for 16 minutes, rolling every 4 minutes so all sides are lightly charred. Once the vegetables are cooked, remove from the barbecue. Place the capsicum in a bowl and cover with cling film. Barbecue the halloumi and bread for a couple of minutes on each side, and remove once they have grill marks.
4
Once the capsicum is cool enough to handle, remove the charred skin, the core, and all the seeds. Slice the capsicum into strips. Cut the onion into quarters. Cut the kernels off the cob. Cut the halloumi and bread in half on the diagonal to create triangles.
5
Place the spinach and rocket in a large salad bowl. Add the capsicum, onion, corn kernels, halloumi, and bread. Add the dressing and toss to coat. Serve immediately.
Ingredients
DRESSING
¾cupcup fresh basil leaves, roughly chopped
¼cupcup fresh parsley leaves, roughly chopped
¼cupcup chives, roughly chopped
1cup cup mayonnaise
¼cupcup sour cream
2tbsptablespoons lemon juice
2tbsptablespoons olive oil
2canned anchovies
1 small garlic clove, crushed
Sea salt
Freshly ground black pepper
1whole red capsicum
1red onion, skin removed, cut into 1cm-thick rounds
1 ear fresh corn, husk and silk removed
250ggrams halloumi, cut into 1.5cm-thick slices
1ciabatta loaf, cut into 1.5cm-thick slices
Olive oil
Sea salt
Freshly ground black pepper
60g grams baby spinach leaves, washed, dried
60ggrams rocket, washed, dried
Directions
1
In a blender or food processor pulse the dressing ingredients and blend until smooth. Season with salt and pepper to taste. Store in the fridge until needed.
2
To prepare the Pulse for direct cooking over medium-high heat (240° to 260°C), preheat the barbecue by turning the control knob(s) to high. Preheat until the barbecue reaches at least 260°C, which will take approximately 15 to 20 minutes with the lid closed. Once the barbecue is preheated, open the lid and brush the cooking grills clean. Adjust the control knob(s) to one notch greater than medium for direct cooking over medium-high heat.
3
Lightly brush the capsicum, onion, corn, halloumi, and bread with oil. Season the capsicum, onion, and corn evenly with salt and pepper. Barbecue the onion over direct medium-high heat, with the lid closed, for 8 minutes, flipping halfway through. At the same time, barbecue the corn and capsicum for 16 minutes, rolling every 4 minutes so all sides are lightly charred. Once the vegetables are cooked, remove from the barbecue. Place the capsicum in a bowl and cover with cling film. Barbecue the halloumi and bread for a couple of minutes on each side, and remove once they have grill marks.
4
Once the capsicum is cool enough to handle, remove the charred skin, the core, and all the seeds. Slice the capsicum into strips. Cut the onion into quarters. Cut the kernels off the cob. Cut the halloumi and bread in half on the diagonal to create triangles.
5
Place the spinach and rocket in a large salad bowl. Add the capsicum, onion, corn kernels, halloumi, and bread. Add the dressing and toss to coat. Serve immediately.
