Grilled Halloumi and Roasted Vegetable Salad
This grilled halloumi and roasted vegetable salad is a delicious and easy-to-make dish that is perfect for summer. The halloumi is grilled until golden brown and crispy, and the vegetables are roasted until tender and slightly browned. The salad is then drizzled with a balsamic vinegar dressing and served immediately.
The inspiration for this recipe came to me one day when I was browsing through a cookbook. I came across a recipe for grilled halloumi, and I was immediately intrigued. I had never tried halloumi before, but I had heard that it was a delicious cheese that could be grilled or fried. I decided to give the recipe a try, and I was not disappointed. The halloumi was golden brown and crispy on the outside, and soft and chewy on the inside. I was hooked.
Grilled Halloumi and Roasted Vegetable Salad Grilled Halloumi and Roasted Vegetable Salad Grilled Halloumi and Roasted Vegetable Salad Grilled Halloumi and Roasted Vegetable Salad
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 (12-ounce) package halloumi cheese, cut into 1/2-inch slices
  • 1 tablespoon olive oil
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch pieces
  • 1 small red onion, cut into 1-inch pieces
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
Instructions
  1. Preheat a grill or grill pan over medium heat.
  2. Brush the halloumi slices with olive oil and season with salt and pepper.
  3. Grill the halloumi for 2-3 minutes per side, or until golden brown and slightly crispy.
  4. While the halloumi is grilling, toss the vegetables with olive oil, balsamic vinegar, salt, and pepper.
  5. Spread the vegetables in a single layer on a baking sheet and roast in a preheated 400°F oven for 15-20 minutes, or until tender and slightly browned.
  6. To assemble the salad, place the grilled halloumi slices on a bed of roasted vegetables.
  7. Drizzle with any remaining balsamic vinegar dressing.
  8. Serve immediately.
Why It Works
  • The halloumi is grilled until golden brown and crispy, which gives it a delicious flavor and texture.
  • The vegetables are roasted until tender and slightly browned, which brings out their natural sweetness.
  • The balsamic vinegar dressing adds a touch of acidity and sweetness to the salad, which helps to balance out the flavors.