Ingredients :

• 250g Halloumi cheese, sliced into 1cm pieces
• 1 large zucchini, sliced into rounds
• 2 bell peppers, cut into large chunks
• 200g cherry tomatoes, halved
• 1 small red onion, sliced into wedges
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Method :

1. Preheat a grill pan or outdoor grill to medium-high heat.
2. In a large bowl, toss the sliced zucchini, bell peppers, and red onion with one tablespoon of olive oil, salt, and pepper.
3. Place the vegetables on the grill and cook for 3 to 4 minutes per side until charred and tender.
4. Pat the halloumi slices dry with a paper towel and grill for 2 minutes per side until golden brown marks appear.
5. Whisk together the remaining olive oil, lemon juice, and dried oregano in a small bowl.
6. Combine the grilled vegetables, warm halloumi, and fresh cherry tomatoes on a platter.
7. Drizzle the lemon dressing over the salad and garnish with fresh parsley to serve.

Recipe Notes :

Chef Pro Tip: Always pat the halloumi dry before grilling to ensure you get a perfectly crispy, golden-brown crust. Variation: Stir in a cup of cooked chickpeas for extra plant-based protein. Storage: This salad is best enjoyed fresh, but grilled vegetables can be refrigerated for up to 2 days.