Grilled Romaine Hearts with Halloumi

Perfect for summer barbecues, you can enjoy the Grilled Romaine Hearts and Halloumi Salad from Heirloom Vegetarian with (or instead of!) ribs.

  • By Heirloom Vegetarian
  • May 31, 2016
Image Author: Heirloom Vegetarian
  • Yield: Serves 6.


Grilled Romaine Hearts with Halloumi

6 romaine hearts, halved lengthwise, brushed with olive oil and seasoned with salt

2 packages of halloumi cheese, cut into bite sized cubes once grilled

Marinated tomatoes (instructions below)

2 scallions, sliced

Crispy capers

Fresh basil


Marinated tomatoes

10 Heirloom tomatoes, halved

2 Roma tomatoes, quartered

30 ml red wine vinegar

1 tbsp brown sugar

½ cup olive oil

2 garlic cloves, minced

½ tsp mustard seeds

½ tsp fennel seeds

½ turmeric

2 green onions, chopped

6 fresh basil leaves


Marinated Tomatoes

Dissolve the brown sugar with the red wine vinegar.

Heat the olive oil, add the garlic, mustard seeds, fennel seeds and turmeric.

Combine all ingredients in a bowl and let marinate for 15-60 minutes.

Grilled Romaine Hearts

On the barbecue, grill the halved romaine hearts for about three minutes per side on medium heat. Lightly oil the halloumi and grill for five minutes on each side. In a sauté pan, fry the capers until the bubbles stop, strain from oil and let rest on paper towel.

Plate grilled romaine hearts, top with cubed halloumi, marinated tomatoes, scallions, crispy capers, and a dash of olive oil, season to taste, and add a few fresh basil leafs.

Serving: This recipe feeds six, but if you’re feeding less, save the marinated tomatoes for another salad or bruschetta. Enjoy!

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