Chargrilled Vegetable and Haloumi Salad
Transform your mealtime with this vibrant and nourishing Chargrilled Vegetable and Haloumi Salad, the perfect balance of smoky, savory, and zesty flavors! This Mediterranean-inspired dish combines caramelized zucchini, eggplant, and red bell peppers, charred to perfection, with golden, crispy haloumi cheese and juicy cherry tomatoes atop a bed of fresh, mixed greens. A zesty lemon-herb dressing infused with parsley, mint, and garlic ties everything together, making every bite a refreshing burst of flavor. Quick and easy to prepare in under 40 minutes, this salad is as versatile as it is delicious—perfect as a light main course or a stunning side dish for your next barbecue or dinner party. Bring bold flavors to your table with this wholesome recipe that’s sure to please vegetarians and omnivores alike!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 medium Eggplant
- 200 grams Cherry tomatoes
- 200 grams Haloumi cheese
- 3 tablespoons Olive oil
- 150 grams Mixed salad greens
- 1 large Lemon
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh mint
- 1 small Garlic clove
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash and dry all vegetables. Cut the zucchini and eggplant into 1/2-inch thick slices. Core and slice the red bell pepper into wide strips. Halve the cherry tomatoes.
Pat the haloumi dry with a paper towel and slice it into 1/2-inch thick pieces.
In a small bowl, whisk together the juice of the lemon, 2 tablespoons of olive oil, minced garlic, chopped parsley, chopped mint, salt, and black pepper to create the dressing. Set aside.
Heat a grill pan or outdoor grill over medium-high heat. Brush the zucchini, eggplant, and bell pepper slices with 1 tablespoon olive oil.
Grill the zucchini, eggplant, and bell pepper for 3-4 minutes on each side until charred and tender. Remove from the grill and set aside to cool slightly.
In the same grill pan, sear the haloumi slices for 1-2 minutes on each side until golden brown and slightly crispy. Remove and set aside.
On a large serving platter or in a salad bowl, layer the mixed salad greens, grilled vegetables, seared haloumi slices, and cherry tomatoes.
Drizzle the lemon herb dressing generously over the salad. Toss gently or serve with the dressing on the side.
Serve immediately as a main course or side dish. Enjoy!
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 11180 mg | 486% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 59.2 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1635 mg | 126% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3460 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
