BBQ Chilli Mushroom & Haloumi Salad

A delicious salad done on the barbecue, enjoy warm or cold.

The heat and spice from the chilli makes this an ideal winter salad, but also equally enjoyed at any season.

Ingredients

1/3 cup sun dried tomatoes

1/4 cup sun dried tomato oil

juice of 1/2 lemon

1 garlic clove, crushed

1 1/2 tsp dried oregano

1/2 small chilli, seeded, finely chopped

400 g haloumi with chilli, sliced

200 g mushrooms, thickly sliced

60 g baby spinach

Method

1.  Drain tomatoes and reserve a 1/4 cup of the oil. Roughly chop tomatoes. Set aside.

2.  Combine reserved oil, lemon juice, crushed garlic, oregano & chilli in a bowl, season with salt & pepper. Whisk until well combined. Use some of the oil marinade to brush both sides of haloumi. Cover and refrigerate for 30 minutes.

3.  Add mushrooms to the oil marinade and stir, coating the mushrooms in the marinade. Cover and refrigerate for 30 minutes.

4.  Preheat barbecue plate on medium-high. Barbecue the mushrooms, turning occasionally for 5-6 minutes or until tender. Remove to a salad bowl.

5.  Barbecue haloumi for 1-2 minutes on each side or until golden and warmed through. Add to the mushrooms.

6.  Add chopped tomatoes and spinach to the mushrooms and haloumi, toss to combine.