Grilled bread salad with halloumi

Grilled bread salad with halloumi

Total: 55 Min. | Active: 25 Min.
vegetarian
Nutritional value / person: 568 kcal
, Fat: 39 g
, Carbohydrate: 33 g
, Protein: 17 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

1 dl olive oil
2 tbsp basil, finely chopped
2 tbsp oregano, finely chopped
2 garlic cloves, squeezed
½ tsp salt
a little pepper

Grilled bread & vegetables

200 g bread, cut into slices
2 aubergines, cut lengthways into slices approx. 1 cm thick
500 g vine-ripened cherry tomatoes
1 tbsp olive oil

Sauce

½ organic lemon *-*
¼ tsp salt
a little pepper

Charcoal/gas/electric grill

200 g halloumi, cut into slices

Salad

½ bunch basil, torn into pieces
¼ bunch oregano, torn into pieces
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How it's done

Marinade

Combine the oil, herbs and garlic, season. Set aside 2 tbsp of the marinade.

Grilled bread & vegetables

Brush both sides of the bread and aubergines with the marinade. Place the tomatoes in a grill tray, mix with the oil.

Sauce

Mix the lemon zest and juice with the reserved marinade, season.

Charcoal/gas/electric grill

With the lid down, grill the aubergines, bread and tomatoes in the grill tray over/on a medium heat (approx. 200 °C for approx. 20 mins., turning occasionally. Remove the aubergines and bread from the grill, cut into pieces. Grill the halloumi for approx. 5 mins. on each side.

Salad

Plate up the bread, aubergines, tomatoes and halloumi, drizzle with the sauce, garnish with the herbs.

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