Carisma Grilled Potato & Halloumi Salad

Method

STEP 1

Heat BBQ or stovetop grill to medium. Toss potatoes in 1 tbsp of oil. Grill Potato for around 5 minutes on each side, or until marks appear and softened.

STEP 2

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 3

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 4

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 5

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!