Grilled Halloumi and Vegetable Salad
asparagus, ends off
mixed lettuce leaves
baby beets, peeled and roasted until tender
we often use pre-cooked beets for this
extra virgin olive oil
Salt and pepper, to taste
Make dressing by mixing together all ingredients and set aside.
Assemble leaves in a shallow plate or bowl.
Top and tail zucchini and eggplant and slice lengthways.
Remove woody ends from asparagus.
Add all to shallow dish along with cherry tomatoes. Cover with olive oil and season with salt and pepper.
Quarter baby beets and set aside.
Slice halloumi into approximately 4-5 slices and set aside.
Heat griddle pan or BBQ plate on a high heat.
Add zucchini, eggplant and asparagus – in batches if necessary, keeping warm under foil. Add cherry tomatoes until warmed through and lightly charred (don’t overcook). Lightly warm baby beets.
While cooking last vegetables, add halloumi slices to a separate pan. Cook on one side and turn when brown.
When everything is cooked, slice into generous bite-sized pieces before arranging on your serving plate.
Serve immediately with your delicious pomegranate-balsamic dressing.