Grilled Broccoli and Halloumi Salad
Updated Oct. 11, 2023
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1 to 1½pounds broccoli
- Salt and pepper
- Extra-virgin olive oil
- 8 to 9ounces halloumi or other grilling cheese, sliced ¼-inch thick
- 2limes
- 1½cups seedless green grapes, halved
- ⅓cup mint leaves, torn if large
Nutritional analysis per serving (4 servings)
382 calories; 25 grams fat; 12 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 19 grams protein; 709 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the grill to medium-high. Cut broccoli lengthwise into roughly ¼-inch-thick spears (so they resemble asparagus). Toss on a sheet pan with salt, pepper and enough olive oil to coat (about 2 tablespoons). Add the halloumi and coat in the oil on the sheet. Set aside.
- Step 2
In a small bowl, zest 1 lime over the grapes and toss to coat. Refrigerate until ready to use. Squeeze the juice from both limes.
- Step 3
Clean and grease the grates (or if using a broiler, see Tip). Grill the broccoli with the lid on until charred underneath and bright green, 4 to 5 minutes. Flip the broccoli, add the halloumi and cook, covered, until the halloumi is browned and softened and the broccoli is crisp-tender (it should give when pressed in the stalk), 4 to 5 minutes.
- Step 4
Transfer the broccoli and halloumi to a platter or plates and drizzle with the lime juice. Top with the grapes, mint and a generous drizzle of olive oil. Season with salt and pepper and serve right away.
- If you’d like to use a broiler rather than a grill, heat the broiler to high with a rack in the upper third of the oven. Follow Step 1, then broil the broccoli and halloumi on the sheet pan until the halloumi is browned and softened and the broccoli is crisp-tender (it should give when pressed in the stalk), 3 to 6 minutes per side.
Private Notes
Comments
The juice of two limes is definitely too much. I would recommend 1 lime or maybe a little less.
Really enjoyed this recipe! I made a few adjustments for what I had in the kitchen. Subbed cilantro for the mint. Added a fennel bulb with the broccoli. Like others have said, this only needed one lime.
Loved it! Only used 1 lime; even so thought it was a tad too acidic - maybe black pepper or red chili flakes to cut it? I have never had the classic southern broccoli salad mentioned in headnote, but was inspired by combo of grilled broccoli and halloumi. Local grapes in season here in Michigan are small so I didn’t need to half them. And my garden-fresh broccoli has sweet stems, which was a nice contrast to the char from grilling on grill pan.
Perfect as written! I can’t believe how delicious the grapes with lime zest and lime juice are. I could eat those all by themselves. As a whole, the bright and surprising flavors of this dish were delicious.
This is very good. Used zucchini and broccoli. Broiler method easy. Definite repeat..
added farro to make this a meal, but needed a dressing to complement the dryness of all the ingredients (grapes alone don’t cut it). suggest whipping up a lime mustard vinaigrette. simple but delicious dinner!
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