Barbecue / Economy fridge emptying | Long live grilled vegetables!

Once a month, our collaborator known for her culinary blog Vert Couleur Persil offers you a gourmet recipe to make with whatever is lying around in your fridge!

Three ingredients

• asparagus
• zucchini
• bell pepper

The Quebec asparagus season is too short a period not to take full advantage of it. Their incomparable flavor offers a multitude of possibilities for cooking and showcasing them. Here is a meal salad that will pleasantly surprise you, with its grilled vegetables, its melting halloumi, all enhanced by a fresh herb sauce. A recipe to savor again and again…

Grilled vegetable and halloumi salad

Preparation: 18 minutes

Cooking time: 8 minutes

Yield: 2 servings

Ingredients for the ssalad

• 1 bunch of asparagus
• 1 red onion, thickly sliced ​​(see tips below)
• 1 seeded red pepper, quartered
• 2 small zucchini, thickly sliced ​​on an angle
• 200 g halloumi cheese, in 8 slices
• Vegetable cooking oil
• Salt
• Freshly ground pepper, to taste
• A few pitted Kalamata olives

Ingredients for the herb sauce

• 3/4 cup (185 mL) coarsely chopped fresh flat-leaf parsley
• 1/4 cup (60 ml) fresh cilantro
• 1 green onion, cut into pieces
• 1 C. tablespoon (15 ml) lemon juice
• 1 C. teaspoon (5 ml) maple syrup
• 1/3 cup (80 ml) cashews (or almonds)
• 1/4 tsp. teaspoon (1.25 ml) salt
• 3 tbsp. tbsp (45 ml) mayonnaise
• 2 tbsp. tbsp (30 ml) plain Greek yogurt

Preparation

• 1. In a small blender, blend the parsley, cilantro, green onion, lemon juice, maple syrup, cashews and salt until you obtain a coarse paste texture. (the idea being to retain a little texture). Pour into a small bowl, add mayonnaise, yogurt and incorporate well. Reserve in the refrigerator.
• 2. On a work surface, remove the tough, fibrous end of the asparagus (see tip). To book.
• 3. Still on a work surface and using a brush, lightly brush the asparagus, onion, pepper, zucchini and halloumi with oil. Season with salt and pepper (vegetables only). To book.
• 4. Preheat the barbecue to medium high and oil the grill.
• 5. On the grill, arrange the vegetables and halloumi and grill until tender. Allow approximately 3 to 4 minutes per side for the onion, 2 minutes per side for the pepper, zucchini and asparagus and finally 1 to 2 minutes per side for the halloumi.
• 6. Divide and spread the sauce on two plates. Add the grilled vegetables, halloumi and some olives. Drizzle with a small drizzle of olive oil, if desired. Serve and enjoy.

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Geneviève’s economic advice

To ensure that the onion slices stay in place during barbecue cooking, you can pierce each of the slices horizontally with a wooden stick previously soaked in water (about 15 minutes).

Consider saving the asparagus stalks to use in other recipes. They will bring interesting flavors and textures to your preparations. For example, incorporate them into purees, spreads, soups, preparing homemade broths, or even consider marinating them. In addition, once previously blanched and cut into small pieces, these asparagus stalks can also be added to salads or in omelette and frittata preparations. Anti-waste has never been so tasty!