Best 2 Chargrilled Vegetable And Haloumi Salad Recipes

Get ready to embark on a culinary journey that will tantalize your taste buds and transport you to the heart of the Mediterranean. Char-grilled Vegetable and Haloumi Salad is a vibrant and flavorful dish that combines the smoky goodness of grilled vegetables with the salty, tangy goodness of haloumi cheese. This vegetarian delight is not only a feast for the eyes but also a healthy and satisfying meal.

Here are our top 2 tried and tested recipes!

GRILLED HALLOUMI AND VEGETABLES

Grilled Halloumi and Vegetables image

Halloumi is a firm, white, brined cheese traditionally made from a mixture of goat's and sheep's milk. (Though today, cow's milk is often used.) Like other low-fat cheeses, it is perfect for grilling. It sears and colors quickly when it hits the hot grill. The interior softens, but the cheese doesn't melt; it just warms up invitingly.

Provided by Martha Rose Shulman

Categories lunch, vegetables, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 pound halloumi
2 sweet red peppers
1 large zucchini
1 Japanese eggplant
1 bunch scallions, trimmed
Salt and pepper
About 1/4 cup olive oil
2 teaspoons fresh thyme or crumbled dried mint
1/2 to 1 teaspoon sumac (optional)

Steps:

Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about 1/3- to 1/2-inch thick. Cut peppers into wide pieces, slicing from top to bottom along the natural indentations. Discard seeds. Cut pieces in half crosswise. Slice the zucchini and eggplant on the diagonal, into 1/4- to 1/3-inch-thick rounds.
Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.
Grill vegetables until tender and nicely charred, turning occasionally. If you'd like, use an outdoor grill pan to keep them from slipping through the grate. Scallions will be ready after 3 to 4 minutes. Peppers, zucchini and eggplant take about 10 minutes. Arrange on a platter.
Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear. When you press on the cheese, it should give but it should not be runny.
Remove cheese to the platter with vegetables and drizzle with olive oil. Sprinkle cheese and vegetables with herbs and sumac, if you'd like, and serve.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 15 grams, Sodium 943 milligrams, Sugar 13 grams

CHARGRILLED VEGETABLE AND HALOUMI SALAD

Chargrilled Vegetable and Haloumi Salad image

Make and share this Chargrilled Vegetable and Haloumi Salad recipe from Food.com.

Provided by Jubes

Categories Peppers

Time 20m

Yield 4 chargrilled vege and haoumi salads, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 large zucchini, cut into1cm-thick slices
2 red capsicums, cut into 2cm-wide strips (red bell peppers)
1 large eggplant, quartered lengthways, cut into 1cm-thick slices
2 red onions, cut into thin wedges
1/2 cup olive oil
1 tablespoon red wine vinegar
200 g halloumi cheese, cut into 8 slices
100 g baby spinach leaves

Steps:

Whisk together vinegar and 2 tablespoons of remaining oil. Set aside.
Combine the sliced zucchini, capsicum, eggplant and onion in a large bowl.
Add 1/4 cup of oil and toss to combine. Season with salt and pepper.
Preheat a chargrill pan on high heat.
Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside.
Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred.
Place vegetables, haloumi and spinach in a large bowl and pour over the reserved dressing. Toss to combine.
Divide salad between 4 serving plates. Season with salt and pepper to serve.

Tips:

Choose the right vegetables: Not all vegetables are created equal for chargrilling. Some, like zucchini and bell peppers, hold their shape well and develop a nice smoky flavor. Others, like leafy greens and tomatoes, tend to wilt and lose their texture when grilled.

Prepare your vegetables properly: Before you grill your vegetables, it's important to prepare them properly. This means washing them thoroughly, trimming them, and cutting them into evenly sized pieces. This will help them cook evenly and prevent them from falling through the grates of your grill.

Use a good quality olive oil: Olive oil is a great choice for chargrilling vegetables because it has a high smoke point, meaning it won't burn easily. It also adds a delicious flavor to the vegetables.

Season your vegetables well: Don't be afraid to season your vegetables liberally with salt, pepper, and other herbs and spices. This will help them develop a delicious flavor.

Don't overcrowd the grill: When you're chargrilling vegetables, it's important not to overcrowd the grill. This will prevent them from cooking evenly and will make them more likely to stick to the grates.

Be patient: Chargrilling vegetables takes time. Don't try to rush the process, or you'll end up with undercooked vegetables that are still raw in the center.

Conclusion:

Chargrilled vegetable and haloumi salad is a delicious and healthy meal that can be enjoyed all summer long. With its vibrant colors, smoky flavor, and tangy dressing, this salad is sure to be a hit at your next party or potluck. So fire up your grill and get ready to enjoy this delicious summer dish!

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