Protein Boost | Grilled Antipasto & Halloumi Salad Bowls
with White Beans & Olive-Balsamic Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. One pleasure of an antipasto platter is picking and choosing what to eat next. These salad bowls put grilled zucchini and sweet pepper at the end of your fork, along with hearty white kidney beans. Coming in to tie up every mouthful with a bow is a lip-smacking vinaigrette studded with briny chopped olives.
We will send you:
- 1 Green zucchini
- 1 Head of curly leaf lettuce
- 2 Garlic cloves
- 1 Sweet pepper
- 540ml White kidney beans (canned)
- 30ml Balsamic vinegar
- 30g Olives
- 125g Halloumi
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites
You will need:
Oil
BBQ
Strainer
Salt & pepper (S&P)
Medium pan
Total Fat
40 g
Saturated Fat
13 g
Sodium
2520 mg
Total Carb
82 g
Sugars
16 g
Protein
36 g
Fibre
22 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Drain and rinse the kidney beans. Cut the zucchini lengthwise into ½ inch pieces. Halve, core and quarter the sweet pepper lengthwise. Separate the lettuce leaves; tear the leaves. Roughly chop the olives. Mince the garlic.
Grill the zucchini & sweet pepper
In a large bowl, combine the zucchini, sweet pepper, a drizzle of oil, ¾ of the garlic, the spices and S&P. Add to the BBQ and grill, turning occasionally, 6 to 8 min., until browned and tender. Transfer to a cutting board. Once cool enough, cut the zucchini and sweet pepper crosswise into ½ inch pieces. Reserve the bowl.
Sear the halloumi
Rinse the halloumi and pat dry with paper towel; thinly slice. In a medium pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
Make the vinaigrette
In the reserved bowl, combine the olives, vinegar, remaining garlic, 2 tbsp oil (double for 4 portions) and S&P.
Make the salad & serve
To the bowl of vinaigrette, add the halloumi, kidney beans, lettuce, zucchini and sweet pepper. Divide the salad between your bowls. Bon appétit!
