Grilled Vegetable and Halloumi Salad

Instructions

1. Step 1

   Whisk 3 tbsp (45 ml) of the olive oil with the lemon juice, garlic, oregano, and black pepper. Set the dressing aside.

   Ingredients used: 2.0 gr Dried Oregano, 45.0 ml Extra Virgin Olive Oil, 5.0 gr Garlic, 2.0 gr Ground Black Pepper, 30.0 ml Lemon Juice

   Cookware: small bowl, whisk

2. Step 2

   Preheat the grill to medium heat.

   Timer: 5 min (fixed)

   Cookware: grill

3. Step 3

   Prepare the zucchini, eggplant, bell peppers, and red onion as specified.

   Ingredients used: 2.0 piece Bell Pepper, 300.0 gr Eggplant, 1.0 piece Red Onion, 300.0 gr Zucchini

   Cookware: Chef Knife, cutting board

4. Step 4

   Cut the halloumi into thick slices.

   Ingredients used: 250.0 gr Halloumi Cheese

   Cookware: Chef Knife, cutting board

5. Step 5

   Toss the prepared vegetables with 1 ¼ tbsp (20 ml) of the olive oil and the salt.

   Ingredients used: 20.0 ml Extra Virgin Olive Oil, 5.0 gr Salt

   Cookware: mixing bowl

6. Step 6

   Grill the vegetables, turning occasionally, until tender and marked on both sides. Transfer them to the mixing bowl as they finish.

   Timer: 10 min (fixed)

   Cookware: grill, mixing bowl, tongs

7. Step 7

   Brush the prepared halloumi with the remaining 2 tsp (10 ml) olive oil. Grill until golden on both sides, turning once.

   Timer: 4 min (fixed)

   Ingredients used: 10.0 ml Extra Virgin Olive Oil

   Cookware: grill, pastry brush, tongs

8. Step 8

   Spread the arugula on the serving platter and add the grilled vegetables. Top with the grilled halloumi and parsley, then spoon over the prepared dressing and serve.

   Ingredients used: 100.0 gr Arugula, 15.0 gr Parsley

   Cookware: serving platter