Chargrilled Halloumi and Vegetables
Chargrilled Halloumi and Vegetables



  • 100g broad beans
  • 225g halloumi, sliced
  • 1 bunch of asparagus, trimmed
  • 2 courgettes, chopped
  • 2 tbsp olive oil
  • 2 shallots, sliced into rings
  • 200g cherry tomatoes, halved
  • 1 tbsp capers
  • ½ bunch of fresh oregano
  • ½ bunch parsley
  • For the Dressing
  • 3 tbsp olive oil
  • 1 tsp oregano
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • Mix the dressing ingredients in a bowl and set aside. Cook the broad beans for 5 mins in boiling water, then drain and refresh in cold water before shucking the thick outer skins. Toss the halloumi and vegetables in olive oil, and season well.
  • Heat up a griddle pan and add the asparagus, courgettes, and halloumi. Cook until nicely marked with char-lines, then remove and set aside. Layer the shallots and tomatoes on a platter and top with the beans, capers, asparagus, courgette and halloumi. Scatter with chopped oregano and drizzle with dressing before serving. Delicious!
25 mins
2 serving

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