CHARGRILLED VEGETABLE SALAD
Serve these chargrilled vegetables with torn buffalo mozzarella, for a lovely starter or light supper
Provided by Barney Desmazery
Categories Dinner, Side dish, Starter
Time 1h20m
Number Of Ingredients 10
Steps:
- First, blacken the peppers all over - do this directly over a flame, over hot coals or under a hot grill. When completely blackened, put them in a bowl, cover with a plate and leave to cool.
- While the peppers are cooling, mix the oil, vinegar, garlic and chilli in a large bowl. On a hot barbecue or griddle pan, chargrill the aubergine, courgette and onions in batches until they have defined grill marks on both sides and are starting to soften. The time will depend on the intensity of your grill, so use your judgement - courgettes and red onions are fine still slightly crunchy but you want the aubergine cooked all the way through. As the vegetables are ready, put them straight into the dressing to marinate, breaking the onions up into rings.
- When the peppers are cool enough to handle, peel, remove the stalk and scrape out the seeds. Cut into strips and toss through the veg with any juice from the bowl. Mix in the tomatoes, olives, basil and seasoning. Drizzle with more oil, if you like, and serve either on its own or with mozzarella or crumbled feta.
Nutrition Facts : Calories 126 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.66 milligram of sodium
CHARGRILLED VEGETABLE AND HALOUMI SALAD
Make and share this Chargrilled Vegetable and Haloumi Salad recipe from Food.com.
Provided by Jubes
Categories Peppers
Time 20m
Yield 4 chargrilled vege and haoumi salads, 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together vinegar and 2 tablespoons of remaining oil. Set aside.
- Combine the sliced zucchini, capsicum, eggplant and onion in a large bowl.
- Add 1/4 cup of oil and toss to combine. Season with salt and pepper.
- Preheat a chargrill pan on high heat.
- Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside.
- Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred.
- Place vegetables, haloumi and spinach in a large bowl and pour over the reserved dressing. Toss to combine.
- Divide salad between 4 serving plates. Season with salt and pepper to serve.
GRILLED HALLOUMI AND VEGETABLES
Halloumi is a firm, white, brined cheese traditionally made from a mixture of goat's and sheep's milk. (Though today, cow's milk is often used.) Like other low-fat cheeses, it is perfect for grilling. It sears and colors quickly when it hits the hot grill. The interior softens, but the cheese doesn't melt; it just warms up invitingly.
Provided by Martha Rose Shulman
Categories lunch, vegetables, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about 1/3- to 1/2-inch thick. Cut peppers into wide pieces, slicing from top to bottom along the natural indentations. Discard seeds. Cut pieces in half crosswise. Slice the zucchini and eggplant on the diagonal, into 1/4- to 1/3-inch-thick rounds.
- Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.
- Grill vegetables until tender and nicely charred, turning occasionally. If you'd like, use an outdoor grill pan to keep them from slipping through the grate. Scallions will be ready after 3 to 4 minutes. Peppers, zucchini and eggplant take about 10 minutes. Arrange on a platter.
- Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear. When you press on the cheese, it should give but it should not be runny.
- Remove cheese to the platter with vegetables and drizzle with olive oil. Sprinkle cheese and vegetables with herbs and sumac, if you'd like, and serve.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 15 grams, Sodium 943 milligrams, Sugar 13 grams
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