Carisma Grilled Potato & Halloumi Salad

Method

STEP 1

Bring a medium saucepan of water to the boil. Add the potatoes and salt. Bring back to the boil and cook for 5 minutes. Drain well and place on paper towel to dry.

STEP 2

Heat a BBQ or grill plate to med/ high. Place the potato slices into a medium bowl and toss with 1 tbsp olive oil. Place onto the hot grill and cook until charred and softened, approx. 5 minutes each side. Return to the bowl.

STEP 3

In a bowl, combine a squeeze of Lemon, 1 tsp of Olive Oil and Salt & Pepper to taste. Add Zucchini and toss to cover.

STEP 4

Heat a grill or grill pan to medium-high heat. Drizzle the eggplant with olive oil and sprinkle with salt and pepper. Grill 2 to 3 minutes per side, until well-charred and tender then roughly chop.

STEP 5

Keep the grill on medium-high heat. Brush the grilling surface with oil, then place the slices of Halloumi on for about three minutes per side until char marks appear.

STEP 6

In a large bowl, mix together the Dijon Mustard, along with the remaining Lemon Juice, Olive Oil & Apple Cider Vinegar. Add all ingredients to the bowl and toss to combine. Garnish with extra mint, Parsley and Caper Berries if you’re feeling fancy. Enjoy!