Griddled Greens & Halloumi


Grilling vegetables is my new favourite thing, if you haven’t got a griddle pan best you get one, I use mine at least twice a week. It adds the greatest texture and taste to the meal and not much oil is needed. For the salad I griddled courgettes and avocado- if you haven’t tried cooked avo, you’re in for a treat. To add an extra depth of texture I made crunchy spicy chickpeas and roasted beetroot. In order to make this salad a full meal I added some delicious halloumi. This salad is perfect as a meat-free Monday meal or as an accompaniment to a roast.


1 small packet of cres
1 small handful of sweet basil
1 small packet of rocket
2  fresh beets
2 cloves garlic, whole
1 sprig rosemary
Olive oil
Sea salt & black pepper
1 tin chickpeas, rinsed
1 tsp chilli powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp sea salt
2 tbsp olive oil
5 courgettes, sliced lengthways
1 large avo, sliced
250 g halloumi, sliced into cubes
1 small lemon

For the dressing:

1/4 cup red wine vinegar
1/3  cup extra virgin olive oil
3 tbsp fresh lemon juice
2 tsp runny honey
1 tsp sea salt
1 tsp black pepper

Serves 4-5
Preparation 1 hour
Cooking time 30 minutes

Preheat the oven to 200°C.

Cut the leaves and stems off the beets and thoroughly wash them. Using a large sheet of tinfoil, make a bowl, then add the beets, the whole garlic cloves,  rosemary and 2 tbsp of olive oil with a generous pinch of sea salt and black pepper.  Place on a small oven tray and roast for 30 minutes.


Rinse the chickpeas thoroughly and get rid of the excess water, then in a bowl mix together 2 tbsp of olive oil, the cumin, chilli powder, cayenne pepper, salt and pepper; then add the chickpeas and toss. Pour the chickpeas onto a flat oven tray,  making sure they are spread out evenly. Place the tray in the oven with the beetroots and roast for a further 30 minutes. 


Place a griddle pan on high-heat. Wash the courgettes and slice them lengthways, then using a piece of roller towel dry them.  In a bowl add a tablespoon of olive oil and coat the  courgette slices. Once the pan is piping hot, griddle the slices in batches for about 5 minutes.  Take out a plate and add a piece of roller towel to soak up the excess oil. Then griddle the avo slices for 1 minute on each side. 



Check on the beets and chickpeas, the chickpeas should be ready after 35 minutes. 

Place a large non-stick pan on high-heat and add 1 tablespoon of olive oil, then slice the halloumi into cubes and season with salt and pepper. Fry for 1.5 miuntes on each side, then squeeze over the juice of half a lemon.

Take the beets out of the oven and let them cool. Make the dressing by combining all the ingredients, and the roasted garlic from the beets, then slowly drizzle in the olive oil. In a bowl add the greens and half the dressing, toss and then place on a large serving dish, top with the griddled courgettes, avo and once the beets have cooled, cut them into cubes and add the to the salad with the halloumi cubes, the toasted chickpeas and the rest of the dressing.

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