Grilled nectarine and halloumi salad

Grilled nectarine and halloumi salad

Total: 55 Min. | Active: 45 Min.
vegetarian, Low Carb
Nutritional value / person: 522 kcal
, Fat: 34 g
, Carbohydrate: 30 g
, Protein: 20 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

To toast the chickpeas

2 tbsp olive oil
4 sprigs thyme, leaves torn off
1 garlic clove, squeezed
1 tsp smoked paprika
1 tin chickpeas (approx. 400 g), rinsed, drained
¼ tsp salt
a little pepper

Dressing

1 tbsp Dijon mustard
2 tbsp red wine vinegar
2 tbsp rapeseed oil
½ dl vegetable bouillon
1 tbsp apricot jam
salt and pepper to taste

Charcoal/gas/electric grill

250 g halloumi, cut into slices
3 nectarines, cut into wedges
2 tbsp olive oil

Salad

500 g cherry tomatoes, cut in half
½ bunch basil, leaves torn off
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How it's done

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To toast the chickpeas

Mix the oil, thyme, garlic and paprika in a bowl. Add the chickpeas, season. Toast the chickpeas in a non-stick frying pan over a medium heat for approx. 10 mins. until golden brown.

Dressing

Combine the mustard, vinegar, oil, stock and jam, season and set aside.

Charcoal/gas/electric grill

Brush the halloumi and nectarines with the oil. Grill the halloumi over/on a medium heat (approx. 200°C) for approx. 4 mins. on each side, grill the nectarines alongside for approx. 2 mins. on each side.

Salad

Plate up the cherry tomatoes and chickpeas with the halloumi and the nectarines. Drizzle with the reserved dressing, garnish with basil.

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