Chargrilled Vegetable and Haloumi Salad
Transform your mealtime with this vibrant and nourishing Chargrilled Vegetable and Haloumi Salad, the perfect balance of smoky, savory, and zesty flavors! This Mediterranean-inspired dish combines caramelized zucchini, eggplant, and red bell peppers, charred to perfection, with golden, crispy haloumi cheese and juicy cherry tomatoes atop a bed of fresh, mixed greens. A zesty lemon-herb dressing infused with parsley, mint, and garlic ties everything together, making every bite a refreshing burst of flavor. Quick and easy to prepare in under 40 minutes, this salad is as versatile as it is delicious—perfect as a light main course or a stunning side dish for your next barbecue or dinner party. Bring bold flavors to your table with this wholesome recipe that’s sure to please vegetarians and omnivores alike!
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Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 medium Eggplant
- 200 grams Cherry tomatoes
- 200 grams Haloumi cheese
- 3 tablespoons Olive oil
- 150 grams Mixed salad greens
- 1 large Lemon
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh mint
- 1 small Garlic clove
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Wash and dry all vegetables. Cut the zucchini and eggplant into 1/2-inch thick slices. Core and slice the red bell pepper into wide strips. Halve the cherry tomatoes.
Step 2
Pat the haloumi dry with a paper towel and slice it into 1/2-inch thick pieces.
Step 3
In a small bowl, whisk together the juice of the lemon, 2 tablespoons of olive oil, minced garlic, chopped parsley, chopped mint, salt, and black pepper to create the dressing. Set aside.
Step 4
Heat a grill pan or outdoor grill over medium-high heat. Brush the zucchini, eggplant, and bell pepper slices with 1 tablespoon olive oil.
Step 5
Grill the zucchini, eggplant, and bell pepper for 3-4 minutes on each side until charred and tender. Remove from the grill and set aside to cool slightly.
Step 6
In the same grill pan, sear the haloumi slices for 1-2 minutes on each side until golden brown and slightly crispy. Remove and set aside.
Step 7
On a large serving platter or in a salad bowl, layer the mixed salad greens, grilled vegetables, seared haloumi slices, and cherry tomatoes.
Step 8
Drizzle the lemon herb dressing generously over the salad. Toss gently or serve with the dressing on the side.
Step 9
Serve immediately as a main course or side dish. Enjoy!
Nutrition Facts
| Serving size | (1679.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1420.0 |
| Total Fat 99.4g | 0% |
| Saturated Fat 41.4g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 178mg | 0% |
| Sodium 11180.5mg | 0% |
| Total Carbohydrate 91.7g | 0% |
| Dietary Fiber 27.7g | 0% |
| Total Sugars 59.2g | |
| Protein 58.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1635.4mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 3460.1mg | 0% |
Source of Calories