Photo by ROMAN ODINTSOV on Pexels
Grilled Halloumi with Charred Vegetables and Pomegranate-Walnut Salad
Halloumi slices and charred courgette, pepper and onion grilled in olive oil, served with mint, pomegranate and walnuts.
- 250 g halloumi cheese
- 300 g courgette
- 200 g red pepper
- 100 g red onion
- 80 g pomegranate seeds
- 50 g walnuts
- 60 ml extra virgin olive oil
- 1 whole lemon
- 15 g fresh mint
- 5 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Cut halloumi into 8mm thick slices. Pat dry with kitchen paper.
- Step 2
Step 2: Cut courgettes lengthwise into 5mm slabs. Cut red pepper into quarters and remove seeds. Cut red onion into thick rings.
- Step 3
Step 3: Toss vegetables with 30ml olive oil, salt and pepper. Heat a griddle or heavy-bottomed frying pan over medium-high heat until smoking.
- Step 4
Step 4: Grill courgette slabs for 3-4 minutes per side until charred. Transfer to a plate.
- Step 5
Step 5: Grill pepper quarters skin-side down for 4-5 minutes until blistered, then 2 minutes on flesh side. Transfer to plate.
- Step 6
Step 6: Grill onion rings for 2-3 minutes per side until softened and charred. Transfer to plate.
- Step 7
Step 7: Grill halloumi slices for 2 minutes per side until golden with char marks. Transfer to plate.
- Step 8
Step 8: Toast walnuts in a dry pan over medium heat for 3-4 minutes, shaking frequently. Roughly chop.
- Step 9
Step 9: Arrange charred vegetables on a serving platter. Top with grilled halloumi.
- Step 10
Step 10: Scatter pomegranate seeds and toasted walnuts over the top.
- Step 11
Step 11: Whisk remaining 30ml olive oil with juice of half the lemon, salt and pepper. Drizzle over salad.
- Step 12
Step 12: Tear fresh mint leaves and scatter over. Serve with lemon wedges.
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