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Grilled Halloumi and Vegetable Salad

  • People

    Serves 4 to 6

  • Prep Time

    25 min.

  • Barbecue Time

    20 min.

People
Serves 4 to 6
Prep Time
25 min.
Barbecue Time
20 min.

the Ingredients

Grilled Halloumi And Vegetable Salad

Dressing

  • ¾ cup ¼ cup fresh basil, leaves only, roughly chopped
  • ¼ cup ¼ cup fresh parsley, leaves only, roughly chopped
  • ¼ cup ¼ cup chives, roughly chopped
  • ¼ cup ¼ cup mayonnaise
  • ¼ cup ¼ cup sour cream
  • 2 tablespoons 2 tablespoons lemon juice
  • 2 tablespoons 2 tablespoons olive oil
  • 2 2 canned anchovies
  • 1 1 small garlic clove, crushed
  • Salt and black pepper to taste
  • Freshly ground black pepper
  • 1 1 red capsicum, whole
  • 1 1 red onion, skin removed, cut into 1cm rounds
  • 1 1 corn cob, husk and silk removed
  • 250 grams 250g Halloumi, cut into 1.5cm thick slices
  • 1 1 ciabatta loaf, cut into 1.5cm thick slices
  • Olive oil
  • Sea salt and freshly ground black pepper
  • Freshly ground black pepper
  • 60 grams 60g baby spinach leaves, washed, dried
  • 60 grams 60g rocket, washed, dried

Instructions

  • 01 In a blender or food processor pulse the dressing ingredients and blend until smooth. Season with salt and pepper to taste. Store in the fridge until needed.
  • 02 To prepare the Pulse for direct cooking over medium-high heat (240° to 260°C), preheat the barbecue by turning the control knob(s) to high. Preheat until the barbecue reaches at least 260°C, which will take approximately 15 to 20 minutes with the lid closed. Once the barbecue is preheated, open the lid and brush the cooking grills clean. Adjust the control knob(s) to one notch greater than medium for direct cooking over medium-high heat.
  • 03 Lightly brush the capsicum, onion, corn, halloumi, and bread with oil. Season the capsicum, onion, and corn evenly with salt and pepper. Barbecue the onion over direct medium-high heat, with the lid closed, for 8 minutes, flipping halfway through. At the same time, barbecue the corn and capsicum for 16 minutes, rolling every 4 minutes so all sides are lightly charred. Once the vegetables are cooked, remove from the barbecue. Place the capsicum in a bowl and cover with cling film. Barbecue the halloumi and bread for a couple of minutes on each side, and remove once they have grill marks.
  • 04 Once the capsicum is cool enough to handle, remove the charred skin, the core, and all the seeds. Slice the capsicum into strips. Cut the onion into quarters. Cut the kernels off the cob. Cut the halloumi and bread in half on the diagonal to create triangles.
  • 05 Place the spinach and rocket in a large salad bowl. Add the capsicum, onion, corn kernels, halloumi, and bread. Add the dressing and toss to coat. Serve immediately.
Ingredients
Instructions

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