Charred vegetables with spiced halloumi

Hellim or halloumi is one of my favourite ingredients during the Summer months as it’s perfect for picnics, trips, parties and barbecues. It’s light yet filling and ideal to make quick & easy dishes and meals. This charred vegetables with spiced halloumi can be a side dish or a main meal for vegetarians. Just tuck it into toasted pitta bread or serve it with flatbread, rice or couscous on the side. I made it with chilli - but if you don't like it hot, use oregano instead.

Print Recipe

Prep Time 10

Cook Time 15

Resting Time 4

Total Time 25

Servings: 2 people

Cuisine: Greek

Calories: 1234

Ingredients Method

Ingredients

1 block halloumi 225g
1 bunch asparagus
1 bell pepper red or yellow
1 large red onion pealed
Olive oil
Dried oregano or chilli flakes
To serve: juice of ½ lemon 1 tsp honey
To garnish: mint leaves

Method

Cut the onion into wedges. Cut the bell pepper into chunks.
Brush the asparagus, onion and pepper with oil then put them on a hot griddle or BBQ and cook until charred and tender.
Meanwhile cut the halloumi into cubes. Heat some oil in a frying pan. Add the chilli or oregano then the halloumi pieces. Cook on all sides until brown and crispy.
Transfer the cooked vegetables and halloumi to a serving plate - drizzle with lemon juice and honey, season with ground pepper and garnish with mint leaves.