Ingredients
The following ingredients have 4 Servings
- 2 4 oz halloumi cheese blocks
- 1 medium avocado (sliced)
- 1 head butter leaf lettuce (torn)
- 2 ears corn (grilled, kernels removed)
- 1 small zucchini slices (grilled)
- 4 strips cooked bacon (roughly chopped)
- ⅔ c jicama cubes (1/2-3/4’’ thick)
- ½ c cherry tomatoes (halved)
- ⅓ c dill cucumber dressing (or other favorite dressing like a lemon vinaigrette or creamy tahini)
- Bread to serve
Instruction
- In a small skillet over medium-high heat, sear the halloumi for 2-3 minutes on both sides until golden. Remove and set aside.
- To grill the vegetables: Preheat grill to high heat. Use a wire brush to thoroughly clean the grates to ensure the vegetables and bread do not stick.
- Coat the corn with the mayonnaise and season with salt and pepper. Place on the grill, turning every 3-4 minutes or until brown and slightly charred. Set aside and keep warm.
- Toss zucchini, green beans, and baby bell peppers in olive oil and season with salt and pepper. Place zucchini on the grates in a single layer. Flip the zucchini after 3-4 minutes, or until charred, and cook for an additional 2-4 minutes. Once cooked to your liking, remove from heat and keep warm.
- Spread the torn lettuce onto a large platter or into a large bowl. Top with the halloumi, avocado, corn, zucchini, bacon, jicama, and tomato. Drizzle with dressing and toss. Enjoy cold.
