Grilled halloumi and vegetable salad



10 min


20 min


4 Servings

Grilled halloumi and vegetable salad

Grilled haloumi, zucchini and chickpea salad. Photo, Erik Putz.

A summer salad with staying power. Grilled zucchini and halloumi cheese meet chickpeas and fresh herbs in a meal no one will be able to get enough of.


  • 4 zucchinis , cut into 1/2-in. diagonal slices
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 250-g pkg halloumi cheese
  • 540-mL can chickpeas , drained and rinsed
  • 2 tbsp chopped mint
  • 2 tbsp chopped parsley


  • PREHEAT barbecue to medium. Whisk olive oil and lemon juice in a small bowl.
  • OIL grill. Barbecue zucchini until tender-crisp, 3 min per side. Cut halloumi into 1/2-in.-thick slices, and barbecue until grill marks form, 2 min per side.
  • DIVIDE zucchini, halloumi and chickpeas among 4 plates. Drizzle with lemon dressing. Sprinkle with mint and parsley.

Nutrition (per serving)

  • Calories
  • 422,
  • Protein
  • 20 g,
  • Carbohydrates
  • 31 g,
  • Fat
  • 25 g,
  • Fibre
  • 6 g,
  • Sodium
  • 1035 mg.
  • Good source of
  • Folate
Wine Pairings

Vegetable and halloumi salad
Pair it with: A structured rosé.

Dry rosé is perfect for the saltiness of halloumi cheese, and this Ontario blend of cabernet, gamay and syrah does a smashing job. you’ll discover flavours of sun-warmed raspberries, tart cranberries and rose petals.

Our pick: Sibling Rivalry Pink, Ontario, $14.