| Prep: 25 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 630 | 40g | 15g | 45g |
| sugars | fibre | protein | salt |
| 15g | 10g | 28g | 1.5g |
Why I Love French Grilled Halloumi & Veggie Salad with Quinoa, Lemon-Basil Dressing, & Pistachios
What would a Bostonian with a soft spot for Irish flavor and a love for international cuisine whip up in the kitchen? The answer is none other than my favorite Grilled Halloumi & Veggie Salad with Quinoa, Lemon-Basil Dressing, & Pistachios. This French-inspired recipe is a mouthful in name and in taste – a delightful fusion of flavors and textures that has become a part of my family’s tradition, just like the ones preserved by my Irish grandparents. This special salad is something that I treasure, and I cannot wait to share it with you.
The Magic behind the Recipe
This plate stretches beyond the boundaries of your typical salad. It starts with quinoa, an ingredient I grew to love due to its incredible versatility and health benefits. The refreshing addition of bell peppers, zucchinis, red onions, and eggplant provide a beautiful color palette and an array of flavors, making the salad a feast not just for the palate but for the senses.
Of course, the inclusion of Halloumi, a huge nod to the French influence, elevates this dish. Halloumi’s unique texture and taste perfectly complement the vegetables and pistachios. The blend of cheesy goodness and crunch is an experience that you must not miss.
A Hearty Dressing to Seal the Deal
The Lemon-Basil dressing ties everything together. It’s a tangy, herby culinary wonderland that leaves a pleasant aftertaste. Echoing the essence of Bon Appétit’s Quinoa Salad, this dressing embodies a sense of brightness and freshness that brings balance to the whole dish, wakening up your taste buds bite after bite.
While creating this recipe, I was inspired by a revered chef hailing from France, Jean-Michel Perruchon. Although Perruchon primarily focuses on pastries, his unique culinary vision and love for fresh ingredients served as a muse for me to create this recipe.
His influence shows up in the details of this salad: the careful balance of flavors, the emphasis on fresh local produce, and the creativity that gives rise to a unique and hearty plate.
Next time you’re in the mood for an adventurous twist on your classic veggies, or planning on a BBQ night menu that pairs well with a cool Lebanese kebab, do give this Grilled Halloumi & Veggie Salad with Quinoa, Lemon-Basil Dressing, & Pistachios recipe a try. I guarantee it will bring a flavorful surprise to your table.
Until next time, bon appétit!
What You’ll Need
- 1 1/2 cups quinoa
- 3 cups water
- 2 large bell peppers, preferably 1 red, 1 yellow
- 2 medium zucchinis
- 1 large red onion
- 1 medium eggplant
- 2 tablespoons of olive oil
- 1 pound Halloumi cheese
- 1 cup shelled pistachios
- Salt and pepper to taste
- For the Lemon-Basil Dressing:
- 1 cup fresh basil leaves
- Zest and juice of 1 large lemon
- 1 clove garlic
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Method
Step One
Start by rinsing the quinoa under cold water to remove any dust. Place the quinoa and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low, cover, and let it simmer until the quinoa is tender and the water has been absorbed. This should take around 15 to 20 minutes. Set the cooked quinoa aside to cool.
Step Two
Preheat your grill to medium heat. Chop the bell peppers, zucchinis, red onion, and an eggplant into large pieces. Toss the vegetables in olive oil and season with salt and pepper. Place the vegetables on the grill and cook until they are tender and slightly charred. This usually takes around 10 minutes each side. In the meantime, slice the Halloumi cheese and grill it until it is golden and crisp, usually 2-3 minutes each side.
Step Three
While your vegetables are grilling, prepare the Lemon-Basil Dressing. Combine the fresh basil leaves, the zest and juice of the lemon, and the garlic in a food processor or blender. While the food processor is running, slowly add the extra virgin olive oil until the dressing emulsifies. Season the dressing with salt and pepper to taste.
Step Four
Once all the components are ready, it’s time to assemble the salad. In a large bowl, combine the cooked quinoa, grilled veggies, and Halloumi cheese. Pour the Lemon-Basil Dressing over the salad and toss it to combine. Sprinkle the shelled pistachios over the top of the salad for added crunch.
Step Five
Now the Grilled Halloumi & Veggie Salad with Quinoa, Lemon-Basil Dressing, & Pistachios is ready to serve! You can enjoy this salad warm from the grill or chill it in the refrigerator for a few hours for a refreshing summer meal. Enjoy!
