Outdoor Cooking & Charcoal Oven Recipes / Grill

Charred halloumi, courgette and asparagus salad with herb dressing

Cooked in the Charlie Charcoal Oven

Charred Halloumi, Courgette and Asparagus Salad with Herb Dressing

Charred courgettes, asparagus and halloumi over rocket and cherry tomatoes. Basil and mint dressing brings freshness to the warm vegetables and salty cheese, with Parmesan shavings to finish. A colourful salad that makes good use of the charcoal.

Tara QuickCo-founder, Charlie Oven
Grill
Prep10 minutes
Cook30 minutes
Serves8 to 10
DifficultyEasy
Oven temperature200°C (390°F)
RackDirectly on the Charlie Oven Cooking Rack, with a higher rack for the asparagus
CharcoalAbout half a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-us/blogs/charcoal-recipes/charred-halloumi-courgette-asparagus-salad-with-herb-dressing

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Ingredients

8 to 10 servings as a side

For the salad

For the herb dressing

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven$6,400.00Choose your oven
  • Charlie Oven Cooking Rack$300.00
  • Charlie Oven Tongs 55cm$46.00
Charlie Oven Cooking Rack and Charlie Oven Tongs 55cm $346.00 together

Method

Light Charlie

  1. Light Charlie

    Light about half a football of good-quality lumpwood charcoal in the base of the Charlie Oven with a natural firelighter. Close the door and bring the oven to 200°C (390°F). There is no need to wait for the charcoal to burn down. Set one Cooking Rack 4 rack positions above the fire and another higher up.

Prepare

  1. Prepare the vegetables

    Slice the courgettes lengthways. Drizzle the olive oil over the courgettes and asparagus and season with the salt and pepper.

Char

  1. Char the courgettes and asparagus

    Place the courgettes directly on the rack 4 positions above the fire and char for 2 minutes on each side. At the same time, lay the asparagus on the higher rack and char it, turning with tongs until lightly marked all over.
    4 min timer
    Why this mattersThe lower rack is hotter and more direct, which suits the courgettes. The asparagus is more delicate, so the gentler heat of the upper rack chars it without scorching. Cooking both at once is what makes this salad quick.

  2. Char the halloumi

    Cut the halloumi into strips and char them directly on a cooking rack for 1 to 2 minutes on each side, until golden.
    3 min timer
    Why this mattersPat the halloumi dry before it goes in. A dry surface browns and crisps, where a wet one sticks to the rack.

Dressing

  1. Make the herb dressing

    Put the basil, mint, garlic, olive oil and a pinch of sea salt flakes into a blender and blend until smooth.

Serve

  1. Build the salad

    Arrange a bed of rocket on a large serving plate, then drape the charred courgettes and asparagus over the top.

  2. Finish and serve

    Add the halloumi, cherry tomatoes and Parmesan shavings. Dollop spoonfuls of the herb dressing across the top and serve.

Tips

  • Make it your own: try adding olives, hazelnuts, or charred peppers for extra flavour and texture.
  • Don't overcrowd the rack when charring. Cook in batches to get the best char marks.
  • The herb dressing can be made ahead of time and stored in the fridge for up to 2 days.
  • Pat the halloumi dry before charring for a better golden crust.

More recipes

The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

  • Can I make the herb dressing ahead?

    Yes. Blend it up to 2 days ahead and keep it covered in the fridge. Give it a stir before spooning it over the salad.

  • Which rack should I use for charring?

    Put the courgettes on a rack 4 positions above the fire, where the heat is more direct, and the asparagus on a higher rack, where it is gentler. The halloumi chars well on either, so use whichever has space.

  • What can I add to make the salad my own?

    Olives, toasted hazelnuts or charred peppers all work well. Char the peppers alongside the courgettes.

  • What goes well with this salad?

    It goes equally well with chicken, lamb or fish, and makes a light main for fewer people.