Halloumi And Grilled Vegetable Salad Recipe

Name: Halloumi And Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None red peppers, quartered, deseeded; 2 None yellow peppers, quartered, deseeded; 1 None medium eggplant, thickly sliced; 2 cloves garlic, minced; 12.5 oz halloumi cheese, thinly sliced; 1 tbsp lemon juice; 1 None small red onion, thinly sliced; 3.5 oz baby arugula; 2 tbsp fresh basil leaves; 3 oz capers, drained, rinsed; 1 None lemon, cut into wedges, to serve; None None FOR THE LEMON DRESSING; 1/3 cup lemon juice; 2 tbsp olive oil; 1 tsp sugar

Servings: persons

2 None red peppers, quartered, deseeded
2 None yellow peppers, quartered, deseeded
1 None medium eggplant, thickly sliced
2 cloves garlic, minced
12.5 oz halloumi cheese, thinly sliced
1 tbsp lemon juice
1 None small red onion, thinly sliced
3.5 oz baby arugula
2 tbsp fresh basil leaves
3 oz capers, drained, rinsed
1 None lemon, cut into wedges, to serve
None None FOR THE LEMON DRESSING
1/3 cup lemon juice
2 tbsp olive oil
1 tsp sugar

1
Preheat broiler. Broil peppers, skin-side up, until skin blisters and blackens. Cover in plastic wrap and set aside for 5 mins. Peel skin and slice peppers thinly.
2
Place eggplant on an oiled baking tray and lightly coat with oil. Sprinkle with 1 clove minced garlic. Broil, turning occasionally, for 15 mins, or until softened. Let cool for 10 mins then cut into thick strips.
3
Oil a large frying pan and place over medium-high heat. Combine cheese, lemon juice and remaining garlic. Cook, turning occasionally, for 5 mins, or until browned on both sides.
4
Meanwhile, combine peppers and eggplant with onion, arugula, basil and capers. Whisk together lemon juice, olive oil and sugar then drizzle over salad and toss to combine. Season.
5
Distribute salad between serving plates. Top with cheese and lemon wedges.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 None red peppers, quartered, deseeded, 2 None yellow peppers, quartered, deseeded, 1 None medium eggplant, thickly sliced, 2 cloves garlic, minced, and more.

Yes, Halloumi And Grilled Vegetable 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.

That's it — enjoy your meal!

Halloumi And Grilled Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions