Halloumi and chargrilled vegetable salad

Name: Halloumi and chargrilled vegetable salad
Yield: 6
Ingredients: 1 Aubergine, sliced lengthways (Main); 3 large Carrots, cut on a diagonal, blanched (Main); 2 Courgettes, cut into chunky pieces (Main); ½ cup Olive oil; 200 g Haloumi cheese, sliced 0.5cm thick (Main); ½ cup Pomegranate seeds (Main); ¼ cup Boutique extra virgin olive oil; ¼ cup Lemon juice; 2 Tbsp Pomegranate molasses (Main)

for 6 people

Babiche Martens

Angela Casley

Food writer for Viva

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A char-grilled vegetable salad is a wonderful summery addition to the table. If you can, grill the vegetables on a barbecue earlier in the day to allow the flavours to infuse. And then cook the halloumi just before serving. Alongside this, I like to also serve traditional boiled potatoes with lashing of butter and mint, and a bowl of green beans for colour.

Salad

1	Aubergine, sliced lengthways (Main)
3 large	Carrots, cut on a diagonal, blanched (Main)
2	Courgettes, cut into chunky pieces (Main)
½ cup	Olive oil
200 g	Haloumi cheese, sliced 0.5cm thick (Main)
½ cup	Pomegranate seeds (Main)

Dressing

¼ cup	Boutique extra virgin olive oil
¼ cup	Lemon juice
2 Tbsp	Pomegranate molasses (Main)

Directions

Preheat a barbecue grill to a medium heat. Rub all the vegetables generously in oil and season with salt and pepper. Cook on the grill until soft and delicious. Set aside on a tray.
To make the dressing in a small jar combine the olive oil, lemon juice and molasses, shaking well.
Just before serving, heat a frying pan to very hot. Sear the halloumi on both sides to brown. Add to the salad. When ready to serve place the vegetables on to a platter and sprinkle over the pomegranate seeds and dressing.