Our Glen Iris Dietitian picks their summer recipe

28 Nov Our Glen Iris Dietitian picks their summer recipe

Summer time means warm weather and plenty of BBQ’s. But it doesn’t have to be the same old BBQ food, as our Glen Iris Dietitian has a picked an awesome recipe for you to try this summer.

Barbecued haloumi & vegetable salad


This summer salad recipe is not only simple to make but delicious as well.
Dressings can often be where salads become higher in energy, sugar and sodium. However the use of fresh ingredients, as seen in this recipe, using lime wedges, olive oil and Moroccan seasoning reduces these amounts and provides a low-calorie, nutrient dense salad.
With about 7g of dietary fibre from vegetables, wholegrains and nuts this recipe includes 5 different plant foods helping to feed the good bacteria in our gut whilst also providing three of our five recommended daily serves of vegetables.
The inclusion of the haloumi cheese boosts the portion of protein provided by the salad to more than 20g!
For a reduced sodium version, use reduced salt haloumi and reduced sodium stock or water when preparing the cous cous.

  • 60g haloumi, sliced
  • 4 asparagus spears, halved
  • ½ red capsicum, cut into strips
  • ½ small zucchini, sliced lengthways
  • 1 teaspoon Moroccan seasoning
  • ¹/³ cup couscous, prepared with ½ cup water or reduced-salt vegetable stock
  • 1 cup baby rocket
  • 2 teaspoon toasted pine nuts
  • Lime wedges, to serve (optional)


  1. Arrange the haloumi, the asparagus spears, capsicum and zucchini in a single layer on a board. Spray the haloumi and vegies lightly with olive oil and sprinkle evenly with Moroccan seasoning.
  2. Heat a barbecue hotplate or chargrill pan on medium heat. Grill haloumi for 2–3 minutes and vegies for 4–5 minutes, or until tender, turning often. Transfer to a plate and cover with foil; stand for a few minutes.
  3. Add the haloumi, vegetables and any juices to the prepared couscous. Stir through the baby rocket. Transfer salad to a serving bowl, top with pine nuts and serve with a wedge of lime. 

Serving Size: 1



The original recipe was published by Darlene Allstone on the Healthy Food Guide website (click HERE).