METHOD
Combine in food processor thyme, 1/3 cup olive oil and macadamias, once macadamias are a paste consistency add lemon, salt and pepper to taste – place aside.

Preheat oven at 180 degrees & BBQ on medium heat – Cut asparagus into 2 inch pieces, cut zucchini in half then slice into medium slices lengthwise, cut eggplant into lengthwise half then medium slices. Place in mixing bowl and lightly coat vegetables with olive oil.

Cut baby tomatoes in lengthwise half and place skin down on a lined baking tray – drizzle with olive oil, salt and pepper and (if you have a garlic slicer, if not simply finely slice) slice garlic over top.
Place in oven until lightly roasted on the outside but still juicy in the middle – this should take around 20 – 30 mins depending on your oven. Once cooked remove from oven and set aside to cool to room temperature.

With the remaining vegetables char grill on your BBQ, you want them to still be firm so turn after 8 -10 minutes. Remove and place on plate to cool to room temperature.

Slice haloumi into 1/2 inch slices, Preheat saucepan on medium heat, add drizzle of olive oil place haloumi in pan, flip and cook other side after around 8 mins or until the surface is a light golden colour.

Place baby spinach on serving plate and add tomatoes and grilled vegetables, remove haloumi from pan and slice into cubes, add to salad.

Drizzle with homemade macadamia and thyme dressing and serve.