Grilled Summer Vegetable Salad with Halloumi and Basil Vinaigrette

A refreshing basil vinaigrette complements this colourful array of naturally sweet grilled summer vegetables - served with fresh cos and halloumi.

Meal Prep


  • Steam the sweetcorn.  
  • Heat a BBQ or griddle pan to a high heat. 
  • Grill the veggies. 
  • Make the dressing.
  • Cook the halloumi.
  • Assemble the salad and enjoy!


  • If you don’t have a BBQ or griddle pan you can roast the veggies in the oven. 

Meal prep guide - if you followed the meal prep guide you would have already chopped the veggies and made the dressing - just remember to add the basil to the dressing before serving.

This recipe serves four, if you’re cooking for two simply halve the recipe. 



  • 3 zucchini (cut in half lengthwise then into thirds)
  • 2 red capsicum (cut in half then into thirds)
  • 2 corn on the cob (husks removed)
  • 120g baby cos (1 bag)
  • 250g cherry tomatoes (halved)
  • 1 avocado (diced)


  • 3 Tbsp olive oil 
  • 2 Tbsp apple cider vinegar
  • 1 lemon (juice and zest)
  • ¼ cup basil (finely chopped)
  • 2 tsp coconut sugar
  • Pinch of salt and pepper


  • 190g halloumi (cut into slices, then in half)
  • Butter 
  • Olive oil
  1. Steam the corn for about 6 minutes until bright yellow and cooked through.

  2. Heat a BBQ or griddle pan to a high heat.

  3. Drizzle some olive oil over the capsicum, zucchini and steamed corn, season with salt and pepper. Grill the veggies until nice and charred and cooked through (note the corn may not need as long). Set the veggies aside to cool slightly while you prepare everything else.
  4. Once the corn has charred and is cool enough to handle, cut the corn off the cob and set aside.
  5. To make the dressing simply add all of the ingredients into a jar and shake well to combine.
  6. to cook the halloumi, heat a small pan over a medium heat and add a knob of butter. Add the halloumi slices and cook for 1-2 minutes on either side until golden brown.
  7. Time to assemble the salad, add the cos to a large platter or salad bowl, add the grilled veggies and top with tomatoes, avocado and halloumi. Finally drizzle over the dressing and garnish with some fresh basil leaves if you’ve got any leftover.


  • Add some grilled eggplant to the salad.

  • Swap out the cos for any lettuce you’d like.

  • Swap out the basil for coriander or parsley.