59
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.
Calories 422, Protein 20g, Carbohydrates 31g, Fat 25g, Fibre 6g, Sodium 1035mg.
Good source of Folate.
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.