Name: Grilled vegetables & halloumi salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 small aubergine; 1 small courgette; 1 bell pepper; 1 tsp dried oregano; 1 clove of garlic, minced; 3 Tbsp olive oil; 1 Tbsp white wine vinegar; 1 pack of halloumi, drained; 1 handful of pitted black olives, from a jar (drained); 2 handfuls of cherry tomatoes, cut in half; 1 small bag of mixed leaves salad; For the dressing:; 1 Tbsp olive oil; 1.5 tsp wine vinegar; 1 Tbsp chopped parsley or Greek basil leaves

Grilled vegetables & halloumi salad

9 Mar 2017

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This grilled vegetables & 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

1 small aubergine
1 small courgette
1 bell pepper
1 tsp dried oregano
1 clove of garlic, minced
3 Tbsp olive oil
1 Tbsp white wine vinegar
1 pack of halloumi, drained
1 handful of pitted black olives, from a jar (drained)
2 handfuls of cherry tomatoes, cut in half
1 small bag of mixed leaves salad
For the dressing:
1 Tbsp olive oil
1.5 tsp wine vinegar
1 Tbsp chopped parsley or Greek basil leaves

Instructions

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.