Grilled Vegetables and Halloumi Salad

I go back to the archive and see what recipes should I make and add to keep a variety. I find that I should no longer post any salad recipe. But HOW CAN I? I LOVE SALADS

Mind you, when I say SALAD, I don’t mean lettuce and tomato and cucumber. This is a plain old [BORING] salad.

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My salads are usually fun and exciting as I use ingredients that are not typical in restaurants. I love mixing between grains like lentils and freekeh, and big filling vegetables like zucchinis, carrots, peppers, and radishes, and leafy greens like the superfood spinach and rockets leaves and chards. All those are things you can easily get in the produce shops with an average price tag.

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The inspiration behind this salad is a similar version I’ve tried in one of my favorites restaurants/coffee shop in Beirut; Qahwet El Franj. Rabih, the owner, crafted this salad some time ago and I tried it even before it was on the menu.

I tried replicating it at home with vegetables I had in the fridge. This one is grain-free but veggie-LOADED. Use whatever vegetables you have at hand. The key here is to marinate and grill at high heat to char the vegetables but keep them crunchy. The marination seeps into the cut produce and flavors them and I like to use the leftover marination to make the dressing. It is all the JUICES you need! Don’t let it go to waste

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Let me know if you make this salad and send me photos of it

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Grilled Vegetables and Halloumi Salad

Serves 2 persons


  • 1 bunch rocca
  • 2 carrots
  • 1 head broccoli, cut into florets
  • 2 medium white or brown onions, quartered
  • 3 zucchinis
  • 2 portobello mushrooms
  • 2 capsicum, red and yellow
  • 2 small potatoes, parboiled (optional)
  • 150g Halloumi


  • 1/2 cup olive oil
  • 2 tsp rock salt
  • Black pepper
  • Dried herbs; basil, oregano, thyme, rosemary. Whatever you have


  • Leftover marination
  • 1 tbsp dijon mustard
  • 4 tbsp balsamic vinegar


  • Cut the vegetables into rather large pieces
  • Combine the marination in a bowl and add the vegetables, stir to coat and leave to marinate for at least 30 min
  • Heat a pan and grill thick slices of halloumi until golden on both sides. The pan should be hot in order to brown and not release its water. Set aside
  • In the same pan, remove the veggies from the marination and lay in a flat layer on the hot pan and grill until slightly browned or charred. Turn around and repeat. Grill vegetables in batches to avoid lowering the heat of the pan and steaming the vegetables instead
  • Whisk the mustard and balsamic vinegar into the leftover marination (if there isn’t anything left, add a couple of tablespoons of olive oil) until combined
  • Layer the serving bowl with half a bunch of rocket in each bowl. Top with half the grilled vegetables and halloumi, Drizzle the dressing on top and toss to coat. Season if needed and serve

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