Grilled Romaine and Halloumi Cheese with Mint Vinaigrette
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- 6 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh mint, divided
- 2 teaspoons Dijon mustard
- 1 garlic clove, finely chopped
- 2 hearts of romaine, quartered lengthwise
- 1 large red onion, cut crosswise into 1/3-inch-thick rounds
- 1 8.8-ounce package Halloumi cheese, cut crosswise into 8 slices
Prepare barbecue (medium-high heat). Whisk oil, vinegar, 1 tablespoon mint, mustard, and garlic in small bowl; season dressing to taste with salt and pepper. Brush lettuce and onion slices with dressing. Sprinkle with and pepper. Grill onion slices until charred in spots and softened, about 3 minutes per side. Transfer to platter; separate rings. Grill lettuce until charred in spots and slightly wilted, about 2 minutes per side. Transfer 2 wedges to each of 4 plates. Grill Halloumi until charred in spots and softened, about 2 minutes per side depending on brand used.
Scatter onion rings over lettuce. Divide Halloumi among plates. Drizzle with additional dressing, sprinkle with remaining 1 tablespoon mint, and serve immediately.
Nutritional ContentOne serving contains the following: Calories (kcal) 376.57t %Calories from Fat 81.7 Fat (g) 34.20t Saturated Fat (g) 12.05t Cholesterol (mg) 28.69t Carbohydrates (g) 5.17t Dietary Fiber (g) 0.97t Total Sugars (g) 2.65t Net Carbs (g) 4.21t Protein (g) 12.29Reviews Section
Easy Halloumi Salad With Couscous
This halloumi salad recipe is made with fried halloumi cheese, couscous, tons of veggies, fresh mint, and a delicious balsamic vinaigrette dressing. It’s a quick and easy salad idea that can be enjoyed as a side dish or as a yummy lunch! For a gluten-free version, simply swap couscous with quinoa.
This halloumi couscous salad recipe is such a simple, refreshing spring or summer salad idea! It’s super easy to make, comes together quickly, and can be enjoyed as a healthy lunch or side dish.
As a dietitian, I’ve made sure that this recipe is full of nutritious ingredients that pack in lots of vitamins, minerals, and antioxidants! It’s full of fiber-rich veggies, healthy fats (from the dressing), protein (from the cheese), as well as some energizing carbs (from the couscous).
Want more summer salad recipe inspiration? Check out my roundup of 20+ easy, healthy summer salad recipes for more ideas!
Kebabs of onions and peppers are essential grilling fare, but you can turn whole summer squash and zucchini into a quick and tender side with a few minutes on a hot grill. Cut each squash in half, then lightly coat with oil. Sprinkle with salt and pepper. Grill over medium-high heat about five minutes per side, or until tender throughout.
For an extra special finish, top with a mixture of shredded Parmesan cheese and chopped thyme. Let sit out of the grill&rsquos flames until the cheese melts. Grilled zucchini rounds are vibrant with the addition of scallions and a simple vinaigrette.
2 Sweet Potato Wedges
You might wrap whole spuds in foil for grilling, but you can speed up the potato-cooking stage of your grill time by slicing those sweet potatoes into thin wedges first. Toss them in oil so they don&rsquot stick to the grates. Grill 10 to 15 minutes or until tender. If they develop a bit of char, that&rsquos fine. The flavor will pair perfectly with the potato&rsquos natural sweetness. Serve with ketchup, or drizzle with melted butter and brown sugar for a sweet treat.
3 Stuffed Peppers
If you&rsquore craving spiced-up romesco sauce on chicken, or want a few charred peppers for a homemade panzanella, you can grill whole peppers for unparalleled flavor. The delicate skin picks up the hint of smoke in just a matter of minutes.
But take grilled peppers one step further by first stuffing each piece with a mixture of cream cheese, shredded cheese, green onions, and perhaps bacon. Let the peppers cook over medium heat until the cheese mixture is gooey and the peppers are tender. This makes for an easy appetizer your guests can enjoy straight from the grill while you ready the main course.
Roasting provides an opportunity for carrots&rsquo intense natural sweetness to really shine. Now imagine what the combination of that caramelization and a heaping dose of smoke tastes like. That&rsquos the beauty of grilled carrots.
For the best results, peel the carrots first, then grill over medium heat eight to 10 minutes. Before serving, brush the carrots with a nutty oil, like walnut oil, or a bit of melted butter. Sprinkle with chopped fresh herbs thyme or oregano are great partners to grilled carrots.
On its face, there&rsquos nothing about delicate salad greens that suggests they should ever be near the heat and flames of a grill, but wait until you try grilled romaine halves. These leafy bunches develop crispy, slightly charred edges that stand up beautifully to creamy, tart salad dressings like buttermilk or Caesar.
To get the best grilled lettuce results, cut romaine or butter lettuce heads in half. Brush with oil and grill two to three minutes per side. Season with salt and pepper. Drizzle with a vinaigrette or salad dressing and toppings. Enjoy immediately for the best texture.
Grills are ideal for steaks&mdasheven the kinds made from vegetables. Cruciferous vegetables like cauliflower have a density and thickness that make them ideal for grilling. (Other cruciferous vegetables include cabbage and Brussels sprouts, and they&rsquore delicious grilled, too.) Cauliflower, however, just happens to be exceptionally great when cooked on the grill, thanks to its ability to wick up smokiness and quickly tenderize without falling apart.
With a large chef&rsquos knife, slice through the whole cauliflower head, creating one-inch &ldquosteaks.&rdquo Oil both sides of the cauliflower, and season. Then, grill over medium heat for eight to 10 minutes per side, or until tender. You can baste cauliflower steaks the way you would beef steaks. The cauliflower won&rsquot absorb the marinade per se, but it will stick to the outside, adding an all new flavor to the dish.
You&rsquod be forgiven if you had written this leaf chicory off your list of favored vegetables. The white-veined ruby red leaves are often bitter and spicy when eaten raw. But on a grill, they mellow out and turn almost silky and supple.
To grill, you&rsquoll want to cut each radicchio in half lengthwise. Coat with oil, and grill two to three minutes per side, or until tender. For the best flavor, pair the radicchio with ingredients that are tangy or creamy, like gorgonzola, balsamic vinaigrette, and a sprinkle of pine nuts.
This creamy fruit may seem too delicate for the heat of a grill, but it won&rsquot fall apart on you. As a matter of fact, grilled avocado halves are a special presentation you can use to elevate classic summer barbecue foods like egg salad, chicken salad, or bruschetta.
Cut each avocado in half, and remove the pit. Gently brush each half with oil, and grill two to three minutes per side.
If you want to use the avocado in another dish&mdashguacamole, for example&mdashlet the avocado cool slightly before scooping out the grilled flesh. The char and smoke flavor will be subtle, but it&rsquos enough to make you wonder why you&rsquod never thought to grill this beloved food before.
Not all cheese melts into a puddle. Halloumi cheese is a semi-hard brined cheese that actually turns tender and soft when it&rsquos heated on a grill, but it doesn&rsquot melt like most other cheeses. You can serve grilled halloumi with a topping of fresh diced tomato and basil or a bit of pesto for an unbeatable grilled appetizer, or it&rsquos great alongside barbecue, grilled corn, and a helping of beans.
It doesn&rsquot take long to get halloumi ready to eat. Thinner slabs&mdasha quarter to a half inch thick&mdashare best for the grill. Brush each side of the cheese with a bit of oil, then grill two to three minutes per side, or until the cheese is lightly browned on the outside and tender at the middle.
Brie is another cheese you can grill using a similar method. The key is to make sure the brie is fully surrounded by the rind to keep it from melting all over the grill. Serve the softened brie with crusty bread or crackers and some summer jam.
Summer peaches are a fruity dream. The natural sweetness invigorates every type of peach recipe, from salads to cocktails. But grilled peaches open up a whole new realm of flavor possibilities, as the fruit&rsquos natural sugars caramelize on the hot grates, and the tender flesh develops a hint of char.
Cut peaches in half or into wedges remove the pit. Gently brush with oil or butter, and grill on each side one to two minutes or until grill marks show. Use the fruit as the base of a simple summer dessert&mdasha scoop of ice cream is all you need to add before serving&mdashor muddle the wedges with bourbon and mint for a summery cocktail you won&rsquot find anywhere else.
11 Pound Cake
Unlike layer cakes, which often have too much crumb or are too delicate, pound cakes and angel food cakes are dense enough to withstand a turn on the grill grates. What&rsquos more, the cake develops an irresistible kiss of smoke that matches the baked good&rsquos delicate sweetness.
For the best results, cut the cake into one-inch slices. You don&rsquot need to oil them the cake will just absorb the oil anyway. Instead, put the slices in an area without direct flames, and let them cook two to three minutes per side, or until grill marks appear. Complete this grilled dessert with a topping of fresh fruit (and maybe a dollop of whipped cream).
Day-old cornbread works well with this grilling treatment too, though it&rsquos not as sweet as pound cake. Grilled Cornbread and Peaches is a fast and easy way to use up cornbread that&rsquos lost its luster with fruit that is at its prime. A quick brush of butter and honey adds all the sweetness you need.
You&rsquore going to surprise yourself and your dinner guests when you taste how good grilled watermelon is by itself, in salads, or even as the base of a fast summer dessert. Cut one-inch rounds of the thick-rind fruit into wedges. Grill two to three minutes per side. Remove from the grill, and season immediately.
If you&rsquore going to make the fruit into a savory meal, like a salad, consider salting the watermelon for a uniquely special treat. The smoke of the grill combined with the salt gives watermelon a tang you can&rsquot easily replicate. If the grilled watermelon is for dessert, sprinkle each wedge with a bit of lime zest to bring out the natural sweetness.
If your grill is going, you should have pineapple on it. After all, once you slice the vibrant yellow fruit into rounds, you need only grill it one minute per side to create a truly special treat.
If you want to take it a step further, serve the grilled pineapple with a scoop or coconut sorbet and a sprinkle of macadamia nuts. Your guests will be incredibly impressed, but you can kick back knowing this was the simplest dessert you ever made. Grilled pineapple is also great in lemonades, cocktails, and pineapple granitas.
Panzanella is a go-to summer dinner, thanks to its light and refreshing combination of tomatoes, onions, cucumbers, and stale bread. But before you rip your leftover baguette into chunks for this meal, slice it into half-inch rounds and grill it. The turn over the grill&rsquos coals gives the bread a hint of smokiness that is a great balance to the tang of the summer vegetables and tart vinaigrette.
You can also grill bread rounds for appetizers, like Tomato Bruschetta or Smashed Peas with Mint Bruschetta. Grilled breads are also delicious with your favorite sandwich fixings. It takes just a minute or two to grill them, but the boost of flavor is worth the wait.
You may think of polenta as a soft puddle of tender cornmeal that rests under your shrimp or ragu, but polenta can also be cooked into a thick slab that&rsquos easy to slice, grill, and enjoy as a side dish with any of your other grilled favorites.
You can also buy polenta in tubes. The texture of the loaf is thick, but the polenta is tender. Grilling it boosts flavor and adds a depth you can&rsquot easily get from pan searing in a skillet.
Lightly brush the polenta slices with oil, whether you make your own or use the tube kind. Grill over medium-high heat for two to three minutes, or until the exterior is golden and crispy with strong sear marks.
Tofu acts like a sponge, soaking up the flavors of a marinade or the hint of char from a grill. Plus, tofu edges can develop a gentle crispness from the flicker of the flames.
Be sure to brush each piece of tofu with oil so it won&rsquot stick to the grill. Use firm or extra-firm tofu only the others may be too soft to hold up against the grill&rsquos heat. Cook on each side, at least five minutes per side, or until the tofu is warmed throughout.
17 Mussels and Clams
As an appetizer or a main course, it doesn&rsquot get much easier than grilled mussels and clams. All you have to do is wash the mollusks, and pop them over the hot coals. When they&rsquore done, after about five to 10 minutes, they will pop open. Remove them as they loosen their seal, season with parsley, pepper, and a dose of melted butter.
You&rsquoll need to do a bit of work before you prepare the quesadillas&mdashyou&rsquod have to do it if you were cooking on a stove anyway&mdashto make sure all ingredients inside the tortilla are cooked and tender. But once you have the filling items assembled, you can churn out delicious grilled quesadillas for a crowd in minutes.
The tortillas are unlikely to stick to the grill grates, but go ahead and lightly oil them to be safe. If nothing else, this helps the tortillas get extra crispy and may invite even more delicious char. Grill on each side three to four minutes, or until the cheese inside the quesadilla is completely melted. Slice into wedges, and enjoy with your homemade guacamole, perhaps one made with grilled avocado.
You don&rsquot need a custom outdoor pizza oven to make really delicious pizzas. Your grill has all the components you needs&mdashdry, hot fire with lots of circulating air.
For the best results, coat the grill grates with oil, then grill the pizza crust first without any toppings. Flip the crust over after three minutes, and add your sauce, toppings, and cheese. Don&rsquot overdo it. Heavy ingredients can rip the crust, leaving you with a big mess. A thin layer is all you need for the best flavor and best results.
- boiled and cooled small white or red potatoes, sliced
- poached or blanched asparagus spears
- hard boiled eggs, cooled and sliced
- avocado chunks
- sliced English cucumber
- sliced zucchini or summer squash
- a nice vinaigrette
- chopped herbs like parsley and chives
- served on a bed of fresh, crisp lettuce leaves
For other BIG Salad ideas, try these out, too! Enjoy!
This is a perfect meal that incorporates fresh roasted corn on the cob, nutty barley, salty feta cheese and some freshly grilled shrimp all coated in a lime vinaigrette with toasted walnuts.
This recipe combines the wonderful quinoa grain in a cold salad with fruit, veggies and ahi poke for one filling and healthy dinner!
The toasted fregola (similar to Israeli couscous), charred corn, toasted walnuts, herbs and citrus make this one incredible side salad. What makes this too, is the grilled Halloumi cheese.
The fresh bright herbs of basil, parsley and mint wake up the tastebuds with a beautifully dressed butter leaf and romaine lettuce salad, too.
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Grilled Halloumi Fattoush Salad
Are you fattoush obsessed yet? With the star power of Ottolenghi and Middle Eastern dining having a major moment in Toronto, it seems everyone is racing out to find the chewiest charcoal-fired pitas and accompanying photogenic hummus swirl.
My first fattoush was in a quick-serve Lebanese restaurant with my dad in Hamilton. Crunchy bits of garlic pita was a revelation between the vinegar-soaked lettuce leaves. The spices were unfamiliar herbaceous, bitter and sweet. The salad somehow managed to scratch an itch of craving, while feeling incredibly light and refreshing.
I created this summer-ready version of fattoush to celebrate that original salad, aswell my new fondness for grilling.
After years of staying away from the fire, this summer I finally feel at home next to the grill, face burning, hands sticky. It turns out all I needed was a little guidance on how to light the damn thing (every barbecue has its quirks), and then google helped with the rest (praise food blogs!).
Whether you’re new or a seasoned grill master, halloumi is a good place to start because it’s quick and forgiving. One thing to note is to make sure your slices are thick (1/2 inch) so the halloumi can get striking grill marks without melting completely into the grill (a heartbreaking mistake I made years back).
The rest is easy, just chopping and tossing and tasting. I hope you love it – it’s the perfect salad to share with friends in the unbearable heat.
How can I make a barbeque vegetarian?
The point of a barbeque is really standing outside in the summer weather, having a nice time with friends and family and having something smoky and delicious to bite into.
While every vegetarian has met a meat-eater who likes to ramble about how they could ‘never give up burgers’, it turns out you can make a pretty fabulous barbeque with no meat at all.
To get on this list of vegetarian BBQ recipes, each recipe needs to have several things in common. It needs to be:
We’ve found that it’s not too tough to find recipes that fit these requirements once you’re looking for the right things!
The perks of a vegetarian BBQ
As it turns out, the only really unhealthy part of a BBQ is all the high-fat meat that’s involved. So if you’re sticking to vegetarian BBQ recipes, you’re in the clear.
In fact, barbecued vegetables, vegetarian skewers and veggie burgers are probably healthier than other cooking methods as you use less oil!
And no matter what you’re grilling, you get that smoky flavour that makes barbeque so delicious because grilling accentuates natural flavours.
Chipotle Lime Shrimp Skewers
Photo by closetcooking.com
Shrimp is always a good idea when looking to make healthy grill recipes . These Chipotle Lime Shrimp Skewers from Closet Cooking are marinated in a yummy chipotle lime sauce and are perfect for serving to a group. You can enjoy them over brown rice mixed with lots of fresh cilantro or as an appetizer before the main course arrives.
Key fattoush salad ingredients:
- Fresh greens (traditionally purslane but I recommend romaine)
- Toasted torn pita bread
- Fresh mint leaves
- Lemony dressing
- Ground sumac (optional, see below)
Fattoush salads are versatile. Add any of these ingredients:
- Red onion or green onion
- Bell pepper
- Zucchini or yellow squash
- Pitted olives
- Add more protein to your salad by adding cooked chickpeas or lentils!
15 Things You Didn’t Know You Could Grill
Wondering what to grill this Labor Day weekend when hamburgers and hot dogs have lost their luster? There’s a whole world of unusual alternative proteins to grill, but even beyond meat (no pun intended), you can throw so much more on the BBQ than you might be aware—with delicious results. So make room on your menu.
From all kinds of vegetables and fruit on through to dessert, these are some of our favorite unexpected things to grill all summer:
1. Grilled Avocado
One Chowhound raves about grilled avocado, “If you use a nice ripe one cut in slabs the texture gets kind of crisp on the outside, molten on the inside like foie gras.” That’s why we collected the best grilled avocado recipes around, plus ideas on how else to use them.
2. Grilled Lettuce
John E. Kelly / Photodisc / Getty Images
Leafy greens seem too delicate for the BBQ, but grilled romaine hearts get kissed by the flames and turn tender and silky yet still have some crunch. Not to mention that smoky flavor that pairs so well with whatever dressings and toppings you want to add. See how to make grilled romaine lettuce with plenty of ideas for turning it into the best summer salad you’ll ever eat.
3. Grilled Peas
We’re guessing you’ve never added these to your veggie skewers, but give peas a chance. Skewering the intact pods makes it easy to flip them and they pick up a perfect char, but you can also use a grill basket and tongs. Serve them as a snack, starter, or side with dips (from the usual creamy faves to chunky seasoning blends like Egyptian dukkah), drizzle with a simple vinaigrette or melt compound butter over top, or add them to a chunky summer salad.
4. Grilled Green Beans
Grilled green beans are also amazing, if less surprising if you love wok-charred beans, you can imagine how well they take to the BBQ treatment. We like a locking grill basket to keep these slender veggies secure, and once they’re blistered, dipping them into a Cajun spiced mayo is sublime. But you could also dress them with a dry fried string bean sauce, chili oil, romesco, or really anything else you want.
Nexgrill Flexible Grill Basket, $15.97 from Home Depot
5. Grilled Cucumber
We don’t tend to cook cucumbers—they’re usually eaten raw, and if they’re processed, it’s by pickling. But even these crisp, tender veggies can go on the grill. You can slice them like in this Grilled Strawberry and Cucumber Salad recipe, spear them à la this Shrimp and Cucumber Skewers recipe, or cut them in wedges as in this Grilled Cucumbers with Creamy Pickled Feta Dip recipe.
6. Grilled Potatoes
Baked potatoes, fried potatoes, and now, grilled potatoes. There’s no wrong way to eat a spud, but there is more than one method to BBQ them. In any case, we like to parboil them first since they’d burn before they’d cook all the way through on the grill (even if they’re cut into relatively small chunks for skewers). Check out our Grilled Potato Bacon Kebab recipe for one way to do it, and our Grilled Sweet Potato recipe (shown at the top of this page) for another.
7. Grilled Carrots
You can, if you are so inclined, make yourself an eerily convincing vegan carrot hot dog, but these sweet root vegetables also make a great grilled side dish for anything else you’re eating. If you have slender carrots, you can grill them whole over indirect heat, but if yours are larger, cut them lengthwise into skinnier sections first. Simple dressings with lemon or vinegar, oil, and herbs are all you need, but play around with spices too. Try this Grilled Carrot recipe with harissa and mint for starters.
8. Grilled Cheese
No, not the sandwich (though you could totally try it in a skillet on the grill, or, if you’re camping, wrapped in foil on over the fire), but actual grilled cheese. Firm halloumi is the classic choice for cooking on the grates, but with a little ingenuity, you can even BBQ soft, melting cheeses like brie. See our guide on how to grill cheese for all the details, and recipes of course.
9. Grilled Bread (Flatbread, Grilled Pizza, etc.)
While this might not be such an esoteric option any more, for anyone who hasn’t tried it yet, grilled pizza is too good to miss, so we must spread the word at every opportunity. And just as pizza dough does beautifully on the BBQ, so does flatbread simply follow your recipe up to the rolling out stage, then grill the rounds until golden and as charred as you want on each side (about 3-4 minutes), and serve with whatever dips and spreads and other grilled goodies you like.
But don’t forget about already baked loaves charred slices of baguette make a fab foundation for bruschetta, and grilled sourdough slices can be cut or torn into smoky croutons or turned into panzanella. Advanced grillers can even bake loaves of bread on their BBQ a good intermediate option is skillet cornbread on the grill.
8 Recipes to Throw an Epic Vegetarian BBQ
Grilled Watermelon Salad
This recipe imparts a smoky flavor to sweet, ripe watermelon by lightly charring it and pairs it with a punchy pesto made from arugula, fresh mint, and pine nuts.
Roasted Fennel and Feta Pasta Salad
Take your typical pasta salad next-level with the addition of roasted, caramelized fennel. This pasta salad is packed with cherry tomatoes, marinated artichokes, roasted peppers, olives, salty feta, and fresh herbs.
Grilled Lemon Chickpea Salad with Pickled Shallots
Charring lemons give the dressing to this summer salad a whole new depth. This grilled lemon chickpea salad is the perfect BBQ accompaniment, loaded with fresh vegetables, pickled shallots, protein-packed garbanzo beans, and bright citrus.
Caramelized Goat Cheese and Strawberry Salad
Looking for an easy but impressive salad to showcase those summer strawberries? Try this fresh spinach and watercress salad. The show-stopper is the caramelized goat cheese on top.
Mango, Corn and Black Bean Salad
This fruity side salad is the perfect addition to any vegetarian BBQ. It’s sweet, savory, and smoky—laced with grilled corn, crunchy jicama, fresh lime, and creamy avocado.
Healthier Hawaiian Macaroni Salad
The slightly sweet, slightly tangy flavor of Hawaiian macaroni salad is addictive. Here, we lighten up this dish but keep it creamy with the addition of Greek yogurt and crème fraîche.
Purple Potato Salad with Fiddlehead Ferns
This bright purple potato salad looks as pretty as it is delicious. Keep the eggs out of this salad and it’s completely vegan. The fiddlehead ferns offer a lovely crunch—but if you can’t find them, asparagus will do.
Red Berry Rhubarb Hand Pies
Of course, we can’t leave out dessert. No BBQ should be without pie, in our humble opinion. We recommend these individual hand pies, laced with rhubarb, raspberries, strawberries, vanilla bean, and citrus.
We hope that you enjoyed this post on How to Host an Epic Vegetarian BBQ! What are your favorite plant-based summer recipes? Let us know in the comments below, and make sure you grab your coupon for The Beyond Burger!
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