*Gluten Free, Low Carb.

INGREDIENTS

2 medium red capsicums (400g) 2 medium yellow capsicums (400g) 2 medium eggplant (600g), sliced thickly and sprayed either side with olive oil spray 2 cloves garlic, crushed 500g haloumi cheese, sliced into 1cm slices 1 tablespoon lemon juice 1 small red onion (100g), sliced thinly 150g baby rocket leaves ¼ cup loosely packed fresh basil leaves ½ cup (80g) drained capers, rinsed 1 lemon, cut into wedges

LEMON DRESSING: 1/3 cup (80ml) lemon juice 2 tablespoons olive oil 1 tsp. Natvia

METHOD

• Preheat non-stick frypan or clean grill.

• Roast capsicums whole under grill,  turning regularly until skin blisters and blackens all over. Place capsicums in a bowl and wrap tightly in plastic  for at least 5 minutes; peel away skin, slice thinly.

• Place sprayed eggplant slices under preheated grill, turning until browned on both sides. Cool 10 minutes; slice into thick strips.

• Meanwhile, make lemon dressing – Place ingredients in screw-top jar; shake well.

• Combine cheese in small bowl with juice and remaining garlic. Cook cheese in heated lightly oiled large frying pan, turning occasionally, about 5 minutes or until browned both sides.

• Meanwhile, place capsicum, eggplant and dressing in large bowl with onion, rocket, basil and capers; toss gently to combine.

• Divide salad among serving plates; top with cheese and lemon wedges.