This is for the ones that want something easy and healthy.
A salad for the warm summer days to cool you off, serve it with a lemonade.
Ingredients:
For the salad:
- 8-10 asparagus spears
- 1 medium eggplant (aubergine), sliced
- 2 small courgettes (zucchini), sliced lengthwise
- 8 ounces (225g) halloumi cheese, sliced
- Mixed salad greens or lettuce of your choice
- Fresh herbs (such as mint or basil), chopped (optional)
- Olive oil for grilling
- Salt and black pepper to taste
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions:
- Preheat your grill or grill pan to medium-high heat.
- Prepare the vegetables by brushing them with olive oil and season with salt and black pepper. Ensure all sides are coated.
- Grill the asparagus, eggplant slices, courgette slices, and halloumi cheese slices until nicely charred and tender. The cooking times may vary: asparagus typically takes about 3-4 minutes, eggplant and courgette slices take around 5-6 minutes per side, and halloumi cheese takes about 2-3 minutes per side. Keep an eye on them and adjust the cooking time as needed.
- Once grilled, remove the vegetables and halloumi from the grill and let them cool slightly.
- In the meantime, prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and black pepper in a small bowl.
- Arrange the mixed salad greens or lettuce on a serving platter.
- Cut the grilled vegetables and halloumi into bite-sized pieces. Place them on top of the salad greens.
- Drizzle the dressing over the salad, ensuring everything is well-coated. If desired, sprinkle with fresh chopped herbs for added flavor.
- Serve the Grilled Halloumi Salad as a main course or a side dish.
This salad is a delightful combination of grilled vegetables, salty halloumi cheese, and a tangy dressing. It’s perfect for a light lunch or as a side dish for a barbecue or summer gathering.
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