Ritas Mediterranean Salad With Grilled Halloumi Food

GRILLED HALLOUMI AND ROASTED VEGETABLES SALAD RECIPE

Steps:

• Preheat the oven to 200C and prepare the vegetables for the halloumi salad. Halve and deseed the peppers and cut each half into 4 pieces. Cut the red onion into 8 wedges. Halve the zucchinis lengthways and then slice into 2cm chunks. Top and tail the aubergine, cut it in half and slice. Place all the vegetables (and the garlic) in a large baking tray and sprinkle with some fresh thyme and rosemary leaves. Season and drizzle with some olive oil and toss them to coat. Roast the vegetables for about 35 minutes, until golden, soft and cooked through. While the veggies are cooking, get them a good stir every now and again.
• To prepare the dressing for the halloumi salad (oil and lemon sauce/ ladolemono), add into a blender all the ingredients and blend, until combined.
• Place the Halloumi cheese in a hot frying or griddle pan and cook until it turns golden brown, turning half way through cooking (about a minute on each side).
• Assemble the Halloumi salad. Put the leafy greens and the roasted vegetables in a large salad bowl. Pour in the sauce (be careful not to add too much sauce, because the greens will become wilt and no longer crunchy). Toss to coat everything in the dressing; have a taste and add some more seasoning, if needed. Tear the Halloumi into pieces over the salad and serve while still warm. Enjoy!

QUINOA SALAD WITH GRILLED HALLOUMI

Steps:

• Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.
• Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.

HALLOUMI WITH GRIDDLED VEGETABLES

Steps:

• Put all the dressing ingredients in a clean jam jar and shake to combine. Set aside.
• Cook the broad beans in boiling water for 5 minutes, or until tender. Drain and cool in cold water, then remove and discard the thick, white outer skins.
• Cut the halloumi into slices, trim and slice the asparagus, then finely slice the courgettes lengthways. Toss in the olive oil, then season.
• Heat a griddle pan over a high heat, then add the asparagus, courgettes and halloumi. Cook until nicely charred, remove and set aside.
• Finely slice the shallots into rings, halve the tomatoes, then layer up on a platter with the asparagus, courgettes, halloumi, broad beans and capers.
• Chop and scatter over the fresh herbs and finish with a drizzling of the dressing.

RITA'S MEDITERRANEAN SALAD WITH GRILLED HALLOUMI

Steps:

• Sear halloumi cheese in a griddle pan or electric grill over medium heat until golden brown, 3 to 4 minutes per side.
• Combine tomato, onion, and watercress in a bowl and season with salt and pepper. Add vinegar and mint; toss well until vegetables are well covered. Align the halloumi cheese slices on top of the salad. Serve while cheese is still warm and gooey.

GRILLED MEDITERRANEAN VEGETABLE SALAD

Steps:

• Gather the ingredients.
• Add the ingredients to a small bottle or bowl and shake or whisk together.
• Allow the vinaigrette to sit for about 1/2 an hour for the flavors to meld.
• Discard the garlic clove before using.
• Heat the grill to medium-high.
• Lightly brush the vegetables with olive oil and grill for about 5 minutes on each side or until tender.
• Cut larger pieces into chunks and toss with dressing in a large bowl.
• Sprinkle with crumbled Feta cheese and serve immediately.
• Enjoy!

GRILLED HALLOUMI AND ROASTED PEPPER SALAD

Steps:

• Grill the peppers, skin-side up, under a preheated moderate grill, until blackened. Place in a freezer bag and allow to cool slightly, then peel off the skins and chop the peppers into small pieces.
• In a small bowl, whisk together the oil and vinegar, season to taste, then stir into the peppers.
• Sprinkle the paprika on both sides of the halloumi slices. Lightly brush a griddle pan with oil and heat over a high heat. Add the cheese and griddle for 1-2 minutes, until lightly charred and starting to melt. Remove from the heat and squeeze over the lemon juice.
• Toast the pitta, then cut into strips. Divide the rocket leaves between four plates, arrange the peppers on top, followed by the halloumi, and sprinkle with the pine nuts. Serve immediately with the pitta.