Grilled Vegetables and Halloumi with a Warm Herb Vinaigrette
100.0 grams
Halloumi Cheese
25.0 grams
Red Onion
1.0 grams
Dried Thyme
1.0 grams
Dried Oregano
25.0 grams
Cherry Tomatoes
50.0 grams
Red Bell Pepper
50.0 grams
Button Mushrooms
50.0 grams
Green Bell Pepper
50.0 grams
Aubergine
15.0 grams
Croutons by Let's Cook
15.0 ml
Balsamic Dressing by Let's Cook
- Time : 30.0 mins |
- Calories: 150.0 kcal |
- Protein : 6.0 g |
- Fat : 2.0 g |
- Carb. : 29.0 g
: Your Kitchen Essentials
Utensils: Pan | Mixing Bowl |
Pantry: Salt | Pepper | Your preferred cooking oil |
Pantry: Salt | Pepper | Your preferred cooking oil |
: Prepare the Vegetables
Wash and dry the vegetables prior to chopping (as required):
- Aubergine: slice into medium thickness
- Bell Peppers: cut into medium sized batons
- Cherry Tomatoes: split them in half
- Button Mushrooms: cut into halves or quarters
- Red Onions: peel and dice
- Halloumi Cheese: cut into in medium thickness slabs.
- Aubergine: slice into medium thickness
- Bell Peppers: cut into medium sized batons
- Cherry Tomatoes: split them in half
- Button Mushrooms: cut into halves or quarters
- Red Onions: peel and dice
- Halloumi Cheese: cut into in medium thickness slabs.
: Grill, Finish, Plate and Serve
Heat some oil in a pan. Once the oil is hot enough, start grilling the halloumi till it browns on all sides. Keep aside.
Add add some more oil to the pan and add the vegetables (onions, aubergines, bell peppers, button mushrooms) and brown them. Add cherry tomatoes last. Check and adjust the seasoning.
In a mixing bowl combine; the grilled halloumi and the vegetables, dress with the balsamic dressing provided. Sprinkle dried oregano and thyme. Mix well.
Plate and Serve:
Plate the salad and garnish with croutons on top and serve.
Add add some more oil to the pan and add the vegetables (onions, aubergines, bell peppers, button mushrooms) and brown them. Add cherry tomatoes last. Check and adjust the seasoning.
In a mixing bowl combine; the grilled halloumi and the vegetables, dress with the balsamic dressing provided. Sprinkle dried oregano and thyme. Mix well.
Plate and Serve:
Plate the salad and garnish with croutons on top and serve.