Introduction

This barbecued broccoli, cauliflower, and halloumi recipe brings together smoky grilled vegetables and salty cheese for a satisfying, flavorful dish. It’s perfect as a light main or a delicious side that pairs wonderfully with couscous. Simple to prepare and perfect for outdoor cooking enthusiasts.

A white plate on a white marbled surface holds a colorful meal made of three main layers. The bottom layer is light yellow couscous spread half across the plate, rough in texture. On top of the couscous and partly beside it are grilled pieces of white halloumi cheese with brown char lines. Around and over the halloumi are green roasted broccoli and cauliflower florets with some char spots. Scattered diced red tomatoes and small pieces of purple onions add bright color to the center. A silver fork rests on the left side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tomatoes, finely chopped

½ red onion, finely chopped

1 lemon, juiced

1 tsp cider vinegar

2 tsp dried oregano

1 cauliflower, cut into florets, stalks cut into 5cm pieces

1 broccoli, cut into florets, stalks cut into 5cm pieces

3 tsp olive oil

1 tsp smoked paprika

450g halloumi, cut into 2.5cm cubes

Cooked couscous, to serve (optional)

Instructions

Step 1: In a bowl, combine the chopped tomatoes, red onion, lemon juice, cider vinegar, half of the dried oregano, and ½ teaspoon black pepper. Mix well and set aside.

Step 2: Light your barbecue and bring a pan of water to a boil. Cook the cauliflower florets, cauliflower stalk pieces, and broccoli stalk pieces for 3 minutes. Add the broccoli florets in the final minute, then drain all the vegetables thoroughly.

Step 3: Toss the drained vegetables with 2 teaspoons of olive oil, the remaining dried oregano, and the smoked paprika.

Step 4: Once the coals are ashen, place the vegetable pieces on the grill. Cook for 2 minutes, then move them to a cooler part of the grill. Continue turning the vegetables regularly to avoid burning and ensure even grilling.

Step 5: Place the halloumi cubes on the grill and cook for 1 minute on each side, turning until all sides are golden brown and slightly crispy.

Step 6: Transfer the grilled vegetables and halloumi to a serving bowl. Drizzle with the remaining 1 teaspoon of olive oil, season to taste, and toss gently. Serve immediately, optionally with cooked couscous.

Tips & Variations

For extra flavor, add a splash of soy sauce or a sprinkle of chili flakes to the marinade.

Swap halloumi for firm tofu if you want a vegetarian but dairy-free option.

Use fresh oregano instead of dried for a brighter herbal note.

Serve the grilled vegetables and halloumi warm or at room temperature to enjoy their full flavor.

FAQs

Can I cook this recipe indoors if I don’t have a barbecue?

Yes, you can grill the vegetables and halloumi under a hot grill or broiler in your oven. Use a grill pan or baking tray and keep a close eye to avoid burning.

Is halloumi suitable for vegetarians?

Yes, halloumi is a vegetarian cheese made from a mixture of goat’s and sheep’s milk and sometimes cow’s milk. However, check the label if you follow specific dietary restrictions, as some versions might use animal-derived rennet.