Grilled Halloumi and Vegetables with Almonds
Grilled Halloumi and Vegetables with Almonds
Ingredients
- 1 red bell pepper, seeded and cut into 12 wedges
- 1 zucchini, cut into rounds 1/2 inch (1 cm) thick
- 1 fennel bulb, cut into wedges 1/2 inch (1 cm) thick, fronds set aside
- 1 large red onion, cut into rounds 1/2 inch (1 cm) thick
- 2 tbsp (30 ml) olive oil
- 7 oz (200 g) halloumi cheese, cut into 8 slices
- 1/4 cup (60 ml) RICARDO creamy mustard dressing
- 3 tbsp roasted thinly sliced almonds
- Basil leaves, to taste
Instructions
- Preheat the grill, setting the burners to high. Oil the grate.
- Spread the vegetables out on a baking sheet or large plate. Drizzle with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Add the cheese to the baking sheet and brush with the remaining oil on both sides.
- Grill the vegetables on both sides to the desired doneness. Grill the cheese on both sides.
- Divide the vegetables and cheese among four plates. Drizzle with the dressing. Top with the almonds, fennel fronds and basil.
Grilled Halloumi and Vegetables with Almonds