A salad of grilled vegetables over crisp lettuce with halloumi croutons

Indulge in a delightful salad featuring smoky grilled veggies, crunchy lettuce, and savory halloumi croutons. Perfect for a fresh and flavorful meal.

Ingredients:

• 1 large clove garlic, finely minced (or put through a garlic press)
• 1 teaspoon dried oregano
• 1/4 teaspoon Dijon mustard
• Juice of one lemon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon granulated sugar
• 1 tablespoon red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 medium zucchini
• 1 red bell pepper
• 1 medium red onion
• 230g halloumi cheese
• 1 large romaine lettuce heart
• The vinaigrette (above)

Instructions:

1. To make the dressing
2. Mix all the ingredients in a jar with a lid and shake well. Put it aside.
3. Preparing the salad
4. Cut the zucchini lengthwise, then halve each part lengthwise again. Then, chop each spear into two crosswise pieces.
5. Remove the core from the red pepper, and slice it into four pieces while trying to keep them as flat as possible.
6. Peel the onion, cut it into approximately six wedges, and thread the wedges onto a metal or wooden skewer.
7. Slice the halloumi into slices that are around 1/2 inch thick.
8. Place the zucchini, red pepper pieces, skewered onion, and halloumi slices in a container with a lid. Pour half of the dressing over them. Cover the container, shake it a couple of times, and let it sit for at least an hour.
9. Cut the lettuce into bite-sized pieces and put them on a platter. Keep it chilled as you grill the veggies and cheese.
10. Preheat your grill to medium heat and lightly grill the vegetables and halloumi. Ensure they stay slightly crisp, so do not grill them for too long.
11. After the veggies and cheese have a light char, take them off the grill. Cut the zucchini and red pepper into bite-sized pieces, separate the onion wedges a bit, and cut the halloumi into small pieces.
12. Arrange the grilled vegetables over the lettuce, add the halloumi croutons on top, and drizzle some of the remaining dressing over the salad.

Summary:

• Calories: 1775 kcal
• Fat: 159 g
• Protein: 42 g
• Carbs: 58 g
• Potassium: 2012 mg
• Magnesium: 162 mg