Grilled Vegetable and Halloumi Salad

INSTRUCTIONS for Grilled Vegetable and Halloumi Salad

1. Begin by prepping your vegetables. Slice the zucchini lengthwise into 1/2-inch thick slices. Cut the red and yellow bell peppers into quarters, removing the seeds. Peel and cut the red onion into 1/2-inch rings.
2. Drizzle the vegetables with 2 tbsp of olive oil, ensuring they’re lightly coated on both sides. Season them with salt and pepper to your preference.
3. Preheat the grill to medium-high heat.
4. Place the halloumi cheese slices onto the grill, cooking for about 2 minutes on each side, or until they have visible grill marks and are slightly crispy.
5. Next, grill the vegetables. They’ll need about 3-4 minutes on each side. Keep a close watch on them, ensuring they don’t burn but have a nice char.
6. While the vegetables are grilling, whisk together the remaining olive oil with lemon juice in a bowl. This will serve as a dressing.
7. Once your grilled vegetables and halloumi are ready, arrange them on a plate.
8. Toss the mixed salad greens with the dressing, and then add them to the plate.
9. Finish by sprinkling the salad with fresh basil leaves and the cherry tomatoes.

Tips

1. Opt for firm halloumi cheese. It grills better and retains its shape.
2. Always clean your grill before use to avoid any residual flavors from previous meals.
3. For added zest, consider adding a clove of minced garlic to your dressing.
4. You can also add grilled corn or any other vegetables of your choice to this Grilled Vegetable and Halloumi Salad.

Serving Suggestions

• Serve the Grilled Vegetable and Halloumi Salad as a main dish or a side. It pairs beautifully with grilled chicken or fish.
• Consider drizzling with a balsamic reduction for an added layer of flavor.
• A crisp, cold beverage like iced tea or sparkling water complements the hearty flavors of this Grilled Vegetable and Halloumi Salad.
• If you’re serving this at a party, consider making mini versions of the salad in mason jars. They’re portable and look great!

There you have it, folks! A spectacular Grilled Vegetable and Halloumi Salad straight from the AH7 health and fitness vaults. Dive in and relish the burst of flavors and nutrition in every bite. And remember, every bite is a step closer to a healthier you!

Grilled Vegetable and Halloumi Salad

Let’s dive deep into the sensational Grilled Vegetable and Halloumi Salad that’s not just bursting with flavor but also packs a punch of nutrition. In this comprehensive guide, we will detail every step you need to take to create this mouth-watering dish, all while keeping your health goals intact.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Nutritions

Nutrition Facts

Grilled Vegetable and Halloumi Salad

Amount per Serving

Calories

350

% Daily Value*

Fat

 

24

g

37

%

Sodium

 

680

mg

30

%

Carbohydrates

 

15

g

5

%

Sugar

 

7

g

8

%

Protein

 

18

g

36

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Zucchini: 1 medium about 150g
• Red bell pepper: 1 large about 150g
• Yellow bell pepper: 1 large about 150g
• Red onion: 1 small about 100g
• Cherry tomatoes: 1 cup about 150g
• Halloumi cheese: 200g 7 oz.
• Olive oil: 3 tbsp 45 ml
• Fresh basil leaves: 1/4 cup 15g
• Salt: To taste
• Black pepper: To taste
• Lemon juice: 2 tbsp 30 ml
• Mixed salad greens: 2 cups about 100g

Instructions

• Begin by prepping your vegetables. Slice the zucchini lengthwise into 1/2-inch thick slices. Cut the red and yellow bell peppers into quarters, removing the seeds. Peel and cut the red onion into 1/2-inch rings.
• Drizzle the vegetables with 2 tbsp of olive oil, ensuring they’re lightly coated on both sides. Season them with salt and pepper to your preference.
• Preheat the grill to medium-high heat.
• Place the halloumi cheese slices onto the grill, cooking for about 2 minutes on each side, or until they have visible grill marks and are slightly crispy.
• Next, grill the vegetables. They’ll need about 3-4 minutes on each side. Keep a close watch on them, ensuring they don’t burn but have a nice char.
• While the vegetables are grilling, whisk together the remaining olive oil with lemon juice in a bowl. This will serve as a dressing.
• Once your grilled vegetables and halloumi are ready, arrange them on a plate.
• Toss the mixed salad greens with the dressing, and then add them to the plate.
• Finish by sprinkling the salad with fresh basil leaves and the cherry tomatoes.

Notes

Tips
Opt for firm halloumi cheese. It grills better and retains its shape.
Always clean your grill before use to avoid any residual flavors from previous meals.
For added zest, consider adding a clove of minced garlic to your dressing.
You can also add grilled corn or any other vegetables of your choice to this Grilled Vegetable and Halloumi Salad.
Serving Suggestions
Serve the Grilled Vegetable and Halloumi Salad as a main dish or a side. It pairs beautifully with grilled chicken or fish.
Consider drizzling with a balsamic reduction for an added layer of flavor.
A crisp, cold beverage like iced tea or sparkling water complements the hearty flavors of this Grilled Vegetable and Halloumi Salad.
If you’re serving this at a party, consider making mini versions of the salad in mason jars. They’re portable and look great!
There you have it, folks! A spectacular Grilled Vegetable and Halloumi Salad straight from the AH7 health and fitness vaults. Dive in and relish the burst of flavors and nutrition in every bite. And remember, every bite is a step closer to a healthier you!