Description
This vibrant and flavorful recipe combines barbecued broccoli, cauliflower, and halloumi cheese, enhanced with a zesty tomato and lemon dressing. The vegetables are lightly parboiled to soften before grilling, while the halloumi is grilled to golden perfection. This dish offers a delightful mix of smoky, tangy, and savory flavors, making it a perfect light meal or side dish, optionally served with couscous.
Ingredients
Scale
Dressing
- 2 tomatoes, finely chopped
- ½ red onion, finely chopped
- 1 lemon, juiced
- 1 tsp cider vinegar
- 2 tsp dried oregano, divided
- ½ tsp black pepper
Vegetables & Halloumi
- 1 cauliflower, cut into florets, stalks cut into 5cm pieces
- 1 broccoli, cut into florets, stalks cut into 5cm pieces
- 3 tsp olive oil, divided
- 1 tsp smoked paprika
- 450g halloumi, cut into 2.5cm cubes
- Cooked couscous, to serve (optional)
Instructions
- Prepare the dressing: In a bowl, combine the finely chopped tomatoes and red onion with lemon juice, cider vinegar, half of the dried oregano, and black pepper. Mix well and set aside to allow the flavors to meld.
- Parboil the vegetables: Bring a large pan of water to a boil. Add the cauliflower florets, cauliflower stalk pieces, and broccoli stalk pieces first and cook for 3 minutes. In the last minute of cooking, add the broccoli florets. Drain the vegetables thoroughly once cooked.
- Season the vegetables: Toss the drained vegetables with 2 teaspoons of olive oil, the remaining dried oregano, and smoked paprika, ensuring all pieces are well coated.
- Grill the vegetables: Once the barbecue coals are ashen and hot, arrange the vegetables on the grill. Cook for 2 minutes initially, then transfer them to a cooler part of the grill. Frequently move them around to avoid burning and allow even cooking.
- Grill the halloumi: Place the halloumi cubes on the grill and cook each side for about 1 minute, turning to brown all sides evenly. The halloumi should develop a golden crust while remaining soft inside.
- Combine and serve: Transfer all the grilled vegetables and halloumi into a serving bowl. Drizzle with the remaining 1 teaspoon of olive oil, season to taste with additional salt and pepper if desired, and mix gently. Serve immediately, optionally with cooked couscous on the side for a complete meal.
Notes
- Parboiling the vegetables before grilling ensures they are tender while still retaining some bite and a good char.
- Keep an eye on the halloumi as it grills quickly and can burn if left too long on one side.
- Feel free to add fresh herbs like parsley or mint for extra freshness when serving.
- This recipe works well on a charcoal or gas barbecue, or you can use a grill pan on the stovetop if needed.
- For a gluten-free option, ensure the couscous is omitted or substituted with a gluten-free grain like quinoa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Keywords: barbecue, grilled vegetables, halloumi, broccoli, cauliflower, Mediterranean, vegetarian, summer recipe, healthy grilling
