Grilled Vegetables and Halloumi with a Warm Herb Vinaigrette

An antioxidant called chlorogenic acid in vinegar can prevent LDL cholesterol particles from becoming oxidized, helping to lower LDL levels and cholesterol.

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    Halloumi Cheese 100.0 grams

    Halloumi Cheese

    Red Onion 25.0 grams

    Red Onion

    Dried Thyme 1.0 grams

    Dried Thyme

    Dried Oregano 1.0 grams

    Dried Oregano

    Cherry Tomatoes 25.0 grams

    Cherry Tomatoes

    Red Bell Pepper 50.0 grams

    Red Bell Pepper

    Button Mushrooms 50.0 grams

    Button Mushrooms

    Green Bell Pepper 50.0 grams

    Green Bell Pepper

    Aubergine 50.0 grams


    Croutons by Let's Cook 15.0 grams

    Croutons by Let's Cook

    Balsamic Dressing 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 |
    : 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.
    : 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.