Step 1

Place zucchini, capsicum, eggplant and onion in a large bowl. Add 1/4 cup of oil and toss to combine. Season with salt and pepper. Whisk together vinegar and 2 tablespoons of remaining oil. Set aside.

Step 2

Preheat a chargrill pan on high heat. Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside. Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred.

Step 3

Place vegetables, haloumi and spinach in a large bowl. Pour over reserved dressing. Toss to combine. Divide salad between serving plates. Season with pepper. Serve.