A picture of the recipe Grilled Haloumi Salad

Grilled Haloumi Salad

The old saying is you don’t make friends with salad… When Kathy and I tasted this wine in the wine shop I instantly thought about my backyard and the smell of charcoal briquettes wafting around in the late evening sun. With the days getting longer and the calls from backyard barbeques becoming louder I wanted to create something you could start you grilling party with.

This recipe is simple. If you source out fresh local ingredients, it doesn’t need to be anything more! Quick and easy allows more time for conversation over a beautifully crafted Naramata wine from Kathy.

Recipe Information

Prep Time: 25 Minutes

Cook Time: 10 Minutes

Total Time: 35 Minutes

Total Servings: 6

Calories: 2400 kcal

Calories Per Serving: 400 kcal


  • 300 g chickpeas (soaked, rinsed, and drained)
  • 2 zuccinis (sliced and coated in olive oil)
  • 2 beefsteak tomatoes (wedged)
  • 2 blocks of haloumi (sliced)
  • 2 lemons (zested and juiced)
  • 1 bunch of parsely (chopped)
  • 1 bunch of oregano (chopped)
  • extra virgin olive oil to taste


  1. Mix the lemon zest, lemon juice and chopped herbs with the olive oil.

  2. On a plate pour half of this mixture over the Halloumi and let is sit in the fridge for an hour or so.

  3. Get your grill as hot as possible and grill both sides of the halloumi and zucchini. Watch for flare ups.

  4. You’ll also want to grill the tomato but do this separate being careful it doesn’t fall apart!

  5. With the remaining lemon parsley mix, pour over the chickpeas on a serving plate. Season with salt and pepper.

  6. Arranged your grilled Halloumi and vegetables on top of the chick peas.

  7. Finish with Maldon salt and if you haven’t poured a glass of wine… now is the time!

Suggested wine pairing

2020 Merlot Malbec