Grilled bread salad with halloumi

Grilled bread salad with halloumi

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


4 people


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:

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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


½ organic lemon, grated zest and the juice
¼ tsp salt
a little pepper

Charcoal/gas/electric grill

200 g halloumi, cut into slices


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

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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.


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.


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

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