Halloumi and chargrilled vegetable salad
Photo by Babiche Martens
A char-grilled vegetable salad is a wonderful summery addition to the table. If you can, grill the vegetables on a barbecue earlier in the day to allow the flavours to infuse. And then cook the halloumi just before serving. Alongside this, I like to also serve traditional boiled potatoes with lashing of butter and mint, and a bowl of green beans for colour.
|1||Aubergine, sliced lengthways|
|3 large||Carrots, cut on a diagonal, blanched|
|2||Courgettes, cut into chunky pieces|
|½ cup||Olive oil|
|200 g||Haloumi cheese, sliced 0.5cm thick|
|½ cup||Pomegranate seeds|
- Preheat a barbecue grill to a medium heat. Rub all the vegetables generously in oil and season with salt and pepper. Cook on the grill until soft and delicious. Set aside on a tray.
- To make the dressing in a small jar combine the olive oil, lemon juice and molasses, shaking well.
- Just before serving, heat a frying pan to very hot. Sear the halloumi on both sides to brown. Add to the salad. When ready to serve place the vegetables on to a platter and sprinkle over the pomegranate seeds and dressing.
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