Name: Grilled haloumi and warm vegetable salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 turkish pide, sliced on an angle; 340 gram asparagus; 200 gram swiss brown mushrooms, trimmed; 250 gram cherry tomatoes; 1/4 cup (60ml) extra virgin olive oil; salt and freshly ground black pepper; 500 gram haloumi cheese, sliced; 1 teaspoon dried chilli flakes; 2 tablespoon fresh oregano leaves; 3 clove garlic, sliced thinly; 1 baby cos lettuce, trimmed; 2 tablespoon extra virgin olive oil; 1 tablespoon lemon juice

Grilled haloumi and warm vegetable salad

Skip to Recipe

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

1/2 turkish pide, sliced on an angle

340 gram asparagus

200 gram swiss brown mushrooms, trimmed

250 gram cherry tomatoes

1/4 cup (60ml) extra virgin olive oil

salt and freshly ground black pepper

500 gram haloumi cheese, sliced

1 teaspoon dried chilli flakes

2 tablespoon fresh oregano leaves

3 clove garlic, sliced thinly

1 baby cos lettuce, trimmed

2 tablespoon extra virgin olive oil

1 tablespoon lemon juice

Method

1.Heat an oiled grill plate; cook bread in batches, until browned on both sides.

2.Brush asparagus, mushrooms and tomatoes with oil; place on same heated, oiled grill plate. Sprinkle vegetables with salt and pepper, cook until browned on both sides and just tender. Transfer to a platter; cover to keep warm.

3.Place the haloumi on same grill plate, drizzle with a little more of the oil; sprinkle with chilli flakes, oregano and garlic. Cook about 1 minute each side or until browned.

4.Arrange cos, asparagus, mushrooms, tomatoes and haloumi on a platter or serving plates. Combine oil, juice and salt and pepper to taste in a small screw-top jar; shake well. Drizzle over salad. Serve with turkish bread.

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