Grilled Halloumi And Roasted Pepper Salad – a delicious recipe with bell peppers, oil, vinegar, paprika, halloumi cheese, lemon. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Grill the peppers, skin-side up, under a preheated moderate grill, until blackened. Place in a freezer bag and allow to cool slightly, then peel off the skins and chop the peppers into small pieces.
2
In a small bowl, whisk together the oil and vinegar, season to taste, then stir into the peppers.
3
Sprinkle the paprika on both sides of the halloumi slices. Lightly brush a griddle pan with oil and heat over a high heat. Add the cheese and griddle for 1-2 minutes, until lightly charred and starting to melt. Remove from the heat and squeeze over the lemon juice.
4
Toast the pitta, then cut into strips. Divide the rocket leaves between four plates, arrange the peppers on top, followed by the halloumi, and sprinkle with the pine nuts. Serve immediately with the pitta.
369
kcal
Calories
30
g
Fat
9
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 bell peppers, 1 tablespoon oil, 2 teaspoons vinegar, 2 teaspoons paprika, and more.
Yes, Grilled Halloumi And Roasted Pepper Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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