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.
Light a grill.
Brush the shiitakes, eggplant, zucchini, bread, and cheese with olive oil.
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
Grill the bread for 3 to 4 minutes until toasted. Transfer to the platter.
Grill the cheese for about 2 minutes, turning once or twice until softened and charred in spots.
Cut the vegetables and cheese into 1-inch pieces and transfer to a bowl. Add the anchovy sauce and toss.
Cut the bread into 1-inch pieces, add them to the bowl, and toss.
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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