Grilled Vegetable Salad with Croutons, Haloumi and Anchovy Sauce Recipe

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Nina Wulff Modified: March 21, 2022
Grilled Vegetable Salad with Croutons, Haloumi and Anchovy Sauce Recipe

How To Make Grilled Vegetable Salad with Croutons, Haloumi and Anchovy Sauce

Tender and beautifully charred, this grilled vegetable salad oozes with smoky flavors paired with the saltiness and umami of halloumi and anchovy sauce.

Preparation: 14 minutes
Cooking: 16 minutes
Total: 30 minutes



  • ½lbshiitake mushrooms
  • ¾lbsmall eggplant
  • ¾lbzucchini
  • 4slicepeasant bread
  • ½lbhaloumi cheese,or queso blanco
  • olive oil
  • ½cupProvencal Anchovy Sauce
  • salt and freshly ground pepper


  1. Light a grill.

  2. Brush the shiitakes, eggplant, zucchini, bread, and cheese with olive oil.

  3. Grill the shiitakes, eggplant, and zucchini for 8 to 10 minutes over moderately high fire, turning occasionally until tender and charred in spots. Transfer to a platter

  4. Grill the bread for 3 to 4 minutes until toasted. Transfer to the platter.

  5. Grill the cheese for about 2 minutes, turning once or twice until softened and charred in spots.

  6. Cut the vegetables and cheese into 1-inch pieces and transfer to a bowl. Add the anchovy sauce and toss.

  7. Cut the bread into 1-inch pieces, add them to the bowl, and toss.

  8. Season the salad lightly with salt and pepper and serve.


  • Calories: 250.33kcal
  • Fat: 13.77g
  • Saturated Fat: 6.65g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 4.71g
  • Polyunsaturated Fat: 1.35g
  • Carbohydrates: 19.05g
  • Fiber: 4.16g
  • Sugar: 7.01g
  • Protein: 14.22g
  • Cholesterol: 47.24mg
  • Sodium: 1040.98mg
  • Calcium: 267.13mg
  • Potassium: 546.41mg
  • Iron: 2.24mg
  • Vitamin A: 55.59µg
  • Vitamin C: 11.44mg
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