Grilled vegetables and halloumi salad
This grilled vegetables and halloumi salad is an excellent vegetarian main dish – ideal for lunch or light supper. Alternatively serve it as a starter at a dinner party with several Mediterranean dips and toasted/grilled pita bread on the side. You can add sliced cucumber and onion to it too, if you like!
Ingredients
Method
- Cut the aubergine into rings. Shave the courgette into ribbons, using a vegetable peeler. Cut the red pepper into 4 large pieces.
- Put the courgette into a mixing bowl, add 1 Tbsp olive oil, ½ tsp oregano and the garlic.
- In another mixing bowl mix the peppers and aubergine with remaining oil and oregano.
- Heat a griddle pan, grill or BBQ. First cook the aubergine slices until soft and charcoaled and put them in a bowl, then drizzle with a teaspoonful of the vinegar and keep warm. Now cook the pepper until soft and charcoaled, then slice and add theses to the aubergine. Keep covered.
- Meanwhile heat a frying pan, add the marinated courgette ribbons, and stir-fry until soft and golden. Add the remaining vinegar and let it splatter and evaporate.
- Add the courgette ribbons to the aubergine & pepper slices. Season them with salt & pepper and keep them covered & warm.
- Slice the halloumi and cook in the frying pan or on the bbq, griddle pan, grill until golden.
- Scatter around the salad leaves in a large platter. Mix the dressing and drizzle some over the salad leaves.
- Arrange the grilled vegetables & cheese on top of the salad leaves, then scatter the tomatoes and olives around.
- Drizzle with the rest of the dressing and serve with pita bread if you like.