Grilled Halloumi and Vegetable Salad

5m
Prep Time

10-15m
Cook Time

15m
Ready In

Recipe: #9328

April 29, 2013

Categories: Salads, Side Dishes, Cheese, 5-Minute Prep, Brunch, Fathers Day, Mothers Day, Sunday Dinner Grilling (Outdoor), Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Vegetarian, Salad Dressing, more

recipe by:
Kchurchill5

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recipe by:
Kchurchill5

"This is such a fantastic healthy salad. Fresh grilled vegetables and cheese, with baby greens - perfect summertime grilling. Now, I like to use asparagus and a mix of zucchini and summer squash for this; but, try to use what is in season. I find that this is best served family style. The pea shoots or micro greens are really nice to top off this salad. This is definitely best made on an outdoor grill; but a grill pan will work too. This is a perfect light lunch, dinner or side dish. Add some grilled fish for a great summer dinner!"

Original is 5 servings

Metric US

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Step by Step Method

Step 1

Dressing ... First, zest the lemon. You need 1 teaspoon for the salad; then, juice the lemon for the dressing. Add the olive oil, lemon juice, soy sauce, honey, salt, and pepper to a small bowl and whisk until combined. Cover with plastic wrap, and refrigerate until ready to use.

Step 2

Cheese and Vegetables ... You want to start the vegetables first, as they take longer to cook. Simply brush with a little olive oil and season with salt and pepper; make sure to season both sides of the squash. Grill on the first side until you get nice char marks, then flip. The asparagus, keep an eye on, and roll as the asparagus cooks. The vegetables should take about 10-15 minutes.

Step 3

The last couple of minutes, brush the cheese with olive oil, and grill. This is not a melting cheese - so don't worry; it won't melt down into your grill. It will soften however. Grill just the like vegetables, you need good grill marks on the first side until you flip it. About 2 minutes cooking time in total.

Step 4

Plate ... Alternate the zucchini, summer squash, and asparagus; then, top with the grilled cheese slices, top with the pea shoots or micro greens and drizzle the dressing over the top.