Grilled Halloumi and Vegetable Salad

Ingredients Instructions

Dressing

3/4 cups fresh basil leaves, roughly chopped 1/4 cups fresh parsley leaves, roughly chopped 1/4 cups chives, roughly chopped 1/4 cups mayonnaise 1/4 cups sour cream 2 tablespoons lemon juice 2 tablespoons olive oil 2 canned anchovies 1 small garlic clove, crushed Sea salt Freshly ground black pepper 1 whole red capsicum 1 red onion, skin removed, cut into 1cm-thick rounds 1 ear fresh corn, husk and silk removed 250 grams halloumi, cut into 1.5cm-thick slices 1 ciabatta loaf, cut into 1.5cm-thick slices Olive oil Sea salt Freshly ground black pepper 60 grams baby spinach leaves, washed, dried 60 grams rocket, washed, dried

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1. In a blender or food processor pulse the dressing ingredients and blend until smooth. Season with salt and pepper to taste. Store in the fridge until needed.
2. To prepare the barbecue for direct cooking over medium-high heat (240° to 260°C), preheat the barbecue by turning the control knob(s) to high. Preheat until the barbecue reaches at least 260°C, which will take approximately 15 to 20 minutes with the lid closed. Once the barbecue is preheated, open the lid and brush the cooking grills clean. Adjust the control knob(s) to one notch greater than medium for direct cooking over medium-high heat.
3. Lightly brush the capsicum, onion, corn, halloumi, and bread with oil. Season the capsicum, onion, and corn evenly with salt and pepper. Barbecue the onion over direct medium-high heat, with the lid closed, for 8 minutes, flipping halfway through. At the same time, barbecue the corn and capsicum for 16 minutes, rolling every 4 minutes so all sides are lightly charred. Once the vegetables are cooked, remove from the barbecue. Place the capsicum in a bowl and cover with cling film. Barbecue the halloumi and bread for a couple of minutes on each side, and remove once they have grill marks.
4. Lightly brush the capsicum, onion, corn, halloumi, and bread with oil. Season the capsicum, onion, and corn evenly with salt and pepper. Barbecue the onion over medium-high heat, with the lid closed, for 8 minutes, flipping halfway through. At the same time, barbecue the corn and capsicum for 16 minutes, rolling every 4 minutes so all sides are lightly charred. Once the vegetables are cooked, remove from the barbecue. Place the capsicum in a bowl and cover with cling film. Barbecue the halloumi and bread for a couple of minutes on each side, and remove once they have grill marks.
5. Once the capsicum is cool enough to handle, remove the charred skin, the core, and all the seeds. Slice the capsicum into strips. Cut the onion into quarters. Cut the kernels off the cob. Cut the halloumi and bread in half on the diagonal to create triangles.
6. Place the spinach and rocket in a large salad bowl. Add the capsicum, onion, corn kernels, halloumi, and bread. Add the dressing and toss to coat. Serve immediately.