📖 Instructions

1. First, prep your veggies! Wash and chop all your vegetables into roughly equal-sized pieces, about 1-inch thick. This ensures even grilling. For the zucchini and eggplant, consider slicing them lengthwise for a nicer presentation.
2. Next, prepare the halloumi. Cut the halloumi into slices, about 1/2 inch thick. This will give the halloumi a good char without getting too hard. If your halloumi is really thick, go for thinner slices!
3. Now, it’s grilling time! Preheat your grill pan or barbecue to medium-high heat. Lightly brush the vegetables and halloumi slices with olive oil. This helps them to not stick to the grill and develop some nice char marks.
4. Grill the veggies. Place the vegetables on the hot grill and cook for 4-6 minutes per side, or until they're tender and slightly charred. Be careful not to burn them! You want nice, grill marks but not completely blackened vegetables. They should still have a slight bite.
5. Grill the halloumi. Grill the halloumi for 2-3 minutes per side, or until golden brown and slightly grill-marked. Halloumi cooks relatively quickly, so watch it closely to avoid burning. Again, the ideal halloumi texture is golden brown and slightly soft.
6. Assemble the salad. In a large bowl, combine the grilled vegetables and halloumi. Drizzle with olive oil, lemon juice, salt, and pepper. Gently toss to combine. Taste and adjust seasonings as needed. You might want a little more lemon juice or some fresh herbs!
7. Serve it up! Transfer the salad to a serving platter and garnish with fresh herbs (I like parsley or mint, yum!). Serve immediately and enjoy the explosion of flavors! It's great on its own or as a side dish. I personally love it with some grilled chicken or fish.