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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

    Dried Thyme 1.0 grams

    Dried Thyme

    Dried Oregano 1.0 grams

    Dried Oregano

    Green Bell Pepper 50.0 grams

    Green Bell Pepper

    Red Onion 25.0 grams

    Red Onion

    Aubergine 50.0 grams

    Aubergine

    Red Bell Pepper 50.0 grams

    Red Bell Pepper

    Button Mushrooms 50.0 grams

    Button Mushrooms

    Cherry Tomatoes 25.0 grams

    Cherry Tomatoes

    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
    Cut Your Vegetables
    We suggest you cut your vegetables as follows:

    Aubergine : slices, medium thickness
    Bell Peppers : medium sized batons
    Cherry Tomatoes : split them in half
    Mushrooms : cut into halves or quarters

    And lastly the halloumi cheese : cut into in medium thickness slabs.
    Grill the Halloumi and Vegetables
    Heat some oil in a pan. Once the oil is hot enough, start grilling the halloumi and vegetables. Ideally is separate batches.
    Dress the Salad & Serve
    Once vegetables and halloumi and grilled, either chop the into smaller cubes or dress them in the vinaigrette provided. Sprinkle the herbs.
    Your salad is now ready. Add the croutons on top just before serving.