Crayfish Party Sides: Herb Dip & Quick Pickle
Two simple side dishes for the crayfish platter in five minutes each. Creamy herb dip and quick pickled red onion with olive oil and vinegar.
Grilled Vegetables & Halloumi in Herb Marinade
Squash, peppers and halloumi in an herbaceous oil marinade that caramelizes on the grill.
Not everyone wants meat on the grill – and this won't disappoint anyone. Zucchini, peppers and halloumi get a herby oil marinade that caramelises on the grate.
Easy, colourful and ready while the sausages are still cooking.
This is what you need
Ingredients (serves 4)
- 1 zucchini
- 2 bell peppers
- 1 red onion
- 250 g halloumi
- 1 portobello (optional)
Herb marinade:
- 5 tbsp Abuelaz Olive Oil N°1
- 1 garlic clove, grated
- 1 tsp dried oregano
- Fresh thyme or rosemary
- Abuelaz Himalaya Salt & pepper
Step-by-step
Method
Cut the vegetables and halloumi into chunky pieces.
Mix the herb marinade and toss everything in it. Let sit 10 min.
Grill over medium heat until everything is coloured, about 3–4 min per side.
Sprinkle with flaky salt and fresh herbs. Serve.
Tip: Heat-tolerant oil is essential on the grill – Olive Oil N°1 holds its flavour even when it gets hot. The squeeze bottle makes it easy to brush the pieces evenly without waste.
Bestseller
An herb marinade only needs oil, salt and herbs
If you want to give the halloumi a sour kick, a splash of vinegar works perfectly. Everything is in the Abuelaz kit.
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