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Grilled Vegetable and Halloumi Salad

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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 2 courgettes halved or quartered lengthways and thickly sliced
  • 250 g asparagus spears trimmed and halved lengthways if thick
  • 8 medium-sized flat mushrooms wiped and trimmed
  • 8 cherry tomatoes
  • 250 g halloumi cheese cut into 8 slices

Marinade

  • 3 tbsp balsamic vinegar
  • 9 tbsp olive oil
  • 2 garlic cloves crushed

Instructions
 

  • Place the courgettes, asparagus, mushrooms and cherry tomatoes in a shallow non-metallic dish. Mix together the marinade ingredients in a small bowl, season with salt and freshly ground pepper and pour over the vegetables. Mix to coat in the marinade then cover and leave to marinate for 30 mins.
  • Remove the vegetables from the marinade and reserve the marinade. If cooking on a barbecue, thread the courgette pieces and tomatoes onto skewers before cooking. Cook all the vegetables on a hot barbecue or in a preheated griddle pan, in batches, for 3-4 mins turning occasionally, until lightly charred and just tender. Cook the halloumi slices for 1 min each side until golden.
  • Place the halloumi slices on top of the vegetables and pour the reserved marinade over the top. Serve warm.

Notes

Aurbergines, peppers, fennel, butternut squash and carrots are all delicious cooked in this way and really brings out their sweetness.