Simple, healthy and so tasty, this little low carb nutrient packed dish was inspired by my recent holiday to Turkey where I had the best grilled vegetables of my life. I turned this in to a salad by including halloumi cheese and a simple dressing. It’s my little taste of summer on these cold dark nights! Use your favourite veggies (carrots/peppers are lovely), and you can also scatter over feta cheese instead of halloumi. Make it your own! Use a griddle pan to get those char grill marks but if you don’t have one just stick them under a hot grill. They will even work on a @georgeforemanuk grill or similar if you have one. Serve with chicken, fish or even just on its own for a light and healthy snack. Recipe is below. Enjoy 🤗
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Serves 3-4. You will need:
1 aubergine, sliced lengthways 0.5cm in width
1 courgette, sliced lengthways 0.5cm in width
1 tspn dried oregano
1.5 tbspn good olive oil
1 tbspn extra virgin olive oil
225g halloumi cheese, sliced 0.5cm in width
Sea salt and cracked black pepper
1 tbspn fresh parsley, chopped
Juice of up to half a lemon
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1. Drizzle the veggies with olive oil (not extra virgin) and sprinkle over the oregano. Do NOT salt them at this stage as the veggies will become watery and soggy, and won’t cook well on the grill. Mix and leave for a few minutes while you heat a griddle pan on high heat. Do not add oil as it will smoke the house out.
2. When the pan is hot, lay the veggies down and allow to cook for 3-4 minutes on each side till deep golden char marks appear and the veggies are softened and lightly cooked. Don’t overcook, you want a little crunch in these veggies as it’s a salad. Remove to a serving platter once ready and scatter over some sea salt and black pepper to taste.
3. Cook halloumi slices in the exact same way and lay over the cooked veggies on the platter when ready. Note the halloumi doesn’t need oil/salt before grilling. It’s salty and has a high enough fat content to allow sufficient charring.
4. Crack black pepper over the halloumi and scatter parsley, drizzle extra virgin olive oil and a squeeze of lemon juice for a simple no-nonsense dressing. Serve warm or at room temperature.
🍃
Serves 3-4. You will need:
1 aubergine, sliced lengthways 0.5cm in width
1 courgette, sliced lengthways 0.5cm in width
1 tspn dried oregano
1.5 tbspn good olive oil
1 tbspn extra virgin olive oil
225g halloumi cheese, sliced 0.5cm in width
Sea salt and cracked black pepper
1 tbspn fresh parsley, chopped
Juice of up to half a lemon
🍃
1. Drizzle the veggies with olive oil (not extra virgin) and sprinkle over the oregano. Do NOT salt them at this stage as the veggies will become watery and soggy, and won’t cook well on the grill. Mix and leave for a few minutes while you heat a griddle pan on high heat. Do not add oil as it will smoke the house out.
2. When the pan is hot, lay the veggies down and allow to cook for 3-4 minutes on each side till deep golden char marks appear and the veggies are softened and lightly cooked. Don’t overcook, you want a little crunch in these veggies as it’s a salad. Remove to a serving platter once ready and scatter over some sea salt and black pepper to taste.
3. Cook halloumi slices in the exact same way and lay over the cooked veggies on the platter when ready. Note the halloumi doesn’t need oil/salt before grilling. It’s salty and has a high enough fat content to allow sufficient charring.
4. Crack black pepper over the halloumi and scatter parsley, drizzle extra virgin olive oil and a squeeze of lemon juice for a simple no-nonsense dressing. Serve warm or at room temperature.
