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.
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