A refreshing basil vinaigrette complements this colourful array of naturally sweet grilled summer vegetables – served with fresh cos and halloumi.
This Week
2 Dec - 8 Dec
Grilled Summer Vegetable Salad with Halloumi and Basil Vinaigrette
- Under 30 minutes
- 4
Print
Meal Prep Guide
Chop the vegetables (store together in an airtight container in the fridge)
- Cut 3 zucchini in half lengthwise then into thirds.
- Cut 2 red capsicum in half then into thirds.
Steam 2 corn cobs with the husks removed (store in an airtight container in the fridge)
- Steam the corn for about 6 minutes until bright yellow and cooked through.
Make the dressing (store in a glass jar in the fridge)
Ingredients
- 3 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 1 lemon (juice and zest)
- ¼ cup basil (finely chopped)
- 2 tsp coconut sugar
- Pinch of salt and pepper
Method
- Add all of the ingredients to a glass jar and shake well to combine. *Note – when you’re ready to serve the salad add ¼ cup of finely chopped basil to the dressing.
Tips
- If you don’t have a BBQ or griddle pan you can roast the veggies in the oven.
Shortcuts
Vegetables
- Add some grilled eggplant to the salad.
- Swap out the cos for any lettuce you’d like.
- Swap out the basil for coriander or parsley.
Protein
- This is a great BBQ salad! Perfect with or without the halloumi served alongside grilled meat or our Honey, Mustard Chicken Skewers.
Ingredients
Salad
- 3 zucchini (cut in half lengthwise then into thirds)
- 2 red capsicum (cut in half then into thirds)
- 2 corn on the cob (husks removed)
- 120g baby cos (1 bag)
- 250g cherry tomatoes (halved)
- 1 avocado (diced)
Dressing
- 3 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 1 lemon (juice and zest)
- ¼ cup basil (finely chopped)
- 2 tsp coconut sugar
- Pinch of salt and pepper
Halloumi
- 190g halloumi (cut into slices, then in half)
- Butter
- Olive oil
Method
- Steam the corn for about 6 minutes until bright yellow and cooked through.
- Heat a BBQ or griddle pan to a high heat.
- Drizzle some olive oil over the capsicum, zucchini and steamed corn, season with salt and pepper. Grill the veggies until nice and charred and cooked through (note the corn may not need as long). Set the veggies aside to cool slightly while you prepare everything else.
- Once the corn has charred and is cool enough to handle, cut the corn off the cob and set aside.
- To make the dressing simply add all of the ingredients into a jar and shake well to combine.
- to cook the halloumi, heat a small pan over a medium heat and add a knob of butter. Add the halloumi slices and cook for 1-2 minutes on either side until golden brown.
- Time to assemble the salad, add the cos to a large platter or salad bowl, add the grilled veggies and top with tomatoes, avocado and halloumi. Finally drizzle over the dressing and garnish with some fresh basil leaves if you’ve got any leftover.
Variations
Vegetables
- Add some grilled eggplant to the salad.
- Swap out the cos for any lettuce you’d like.
- Swap out the basil for coriander or parsley.
Protein
- This is a great BBQ salad! Perfect with or without the halloumi served alongside grilled meat or our Honey, Mustard Chicken Skewers.
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox