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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!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: EUROPE, Greek
Calories: 1234
Ingredients Method

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

Method
 

  1. Cut the aubergine into rings. Shave the courgette into ribbons, using a vegetable peeler. Cut the red pepper into 4 large pieces.
  2. Put the courgette into a mixing bowl, add 1 Tbsp olive oil, ½ tsp oregano and the garlic.
  3. In another mixing bowl mix the peppers and aubergine with remaining oil and oregano.
  4. 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.
  5. 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.
  6. Add the courgette ribbons to the aubergine & pepper slices. Season them with salt & pepper and keep them covered & warm.
  7. Slice the halloumi and cook in the frying pan or on the bbq, griddle pan, grill until golden.
  8. Scatter around the salad leaves in a large platter. Mix the dressing and drizzle some over the salad leaves.
  9. Arrange the grilled vegetables & cheese on top of the salad leaves, then scatter the tomatoes and olives around.
  10. Drizzle with the rest of the dressing and serve with pita bread if you like.