Grilled Summer Vegetable Salad with Halloumi and Basil Vinaigrette

A refreshing basil vinaigrette complements this colourful array of naturally sweet grilled summer vegetables – served with fresh cos and halloumi.

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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

  1. 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.
  • ‍If you don’t have a BBQ or griddle pan you can roast the veggies in the oven.

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

 

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
  1. Steam the corn for about 6 minutes until bright yellow and cooked through.

  2. Heat a BBQ or griddle pan to a high heat.

  3. 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.

  4. Once the corn has charred and is cool enough to handle, cut the corn off the cob and set aside.

  5. To make the dressing simply add all of the ingredients into a jar and shake well to combine.

  6. 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.

  7. 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

 

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