⅓ cup olive oil
2 zucchini, thinly sliced
1 red capsicum, chopped
200 g green beans, trimmed, halved
250 g punnet cherry tomatoes
2 x 180 g packets haloumi, thickly sliced
160 g mixed salad leaves
2 tbsp red wine vinegar
1 tsp honey
1 tsp dried Italian herbs
Salt and pepper, to taste
Heat 1 tbsp of the oil in a large, non-stick frying pan over a medium to high heat. Add zucchini, capsicum and beans. Cook, stirring occasionally, for about 5 minutes, or until lightly browned and almost tender. Add tomatoes. Cook, stirring occasionally, for about 2 minutes, or until starting to blister. Remove. Keep warm. Wipe pan clean.
- Heat same oiled pan over a medium to high heat. Add haloumi in two batches. Cook for about 1 minute on each side, or until golden brown.
- Meanwhile, to make dressing, whisk all ingredients with remaining oil in a small jug.
- Serve vegetables and haloumi over salad leaves. Drizzle over dressing.