When barbecuing, meat, poultry or fish don’t always have to be the main ingredients, because you can also conjure up something irresistibly delicious with only vegetables! And we prove this right away with this recipe: grilled halloumi, pumpkin and beet. You will be amazed!
600 g pumpkin, cut into half-moons
250 g beet, peeled and cut into 4 slices
1 large red onion, peeled and cut into 8 pieces
200 g halloumi, cut into strips
4 tablespoons olive oil
2 garlic cloves, pressed
1 tablespoon Provencal herbs
Pepper and salt
FOR THE DRESSING:
1 teaspoon mustard
2 tablespoons nut oil
1 tablespoon honey
Pepper and salt
FOR THE FINISHING TOUCH:
4 handfuls baby spinach
2 tablespoons pumpkin seeds, toasted
2 tablespoons hazelnuts, coarsely chopped
For many, halloumi is a relatively unknown ingredient. We are happy to give a word of explanation! The Cypriot cheese halloumi is reminiscent of feta cheese in terms of taste, but in terms of texture it is more like its Italian sister mozzarella. Traditional halloumi is made from unpasteurized sheep and goat milk. This white-colored cheese is usually shaped like a rectangular block. This is a cheese that doesn’t invite to eat raw, but it’s delicious when baked. If you pat it dry and flour it a little before frying, you will also get a delicious crispy crust! Many consider halloumi to be an ideal meat substitute, because the cheese gets a meaty texture after grilling. Enough facts about halloumi, let's get down to the real work!
To prepare the grilled halloumi, pumpkin and beet we use the Siesta 412, a spacious barbecue which allows us to easily spread the ingredients on the grill. Of course, you can also opt for a Spring or a Stella model. The choice is yours! All gas barbecues of Barbecook feature high-quality cast iron grids. These will provide the typical BBQ grill marks on your food. This way, your salad will look deliciously BBQ proof!
Mix the oil with the garlic and the Provencal herbs. Season with salt and pepper. Brush the pumpkin slices, beet slices, onion wedges and halloumi with the oil. Grill on the barbecue until tender. Mix the ingredients for the dressing. Assemble the salad with the spinach leaves, grilled vegetables and halloumi. Finish with the nuts, pumpkin seeds and some dressing.
Time to dig in!
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