For 5 years before I moved to Bermuda I was living in a tiny 700sqft two-bedroom apartment in a 100-year-old character building on the cusp of West 4th avenue and False Creek in Vancouver. For 5 years I lived in a room that was smaller in size than my horse’s stall in a suite that had only 2 windows. My tiny kitchen literally had a hole in the wall as a pantry. This apartment housed a melting pot of personalities and was run by an old English hippie who was the owner, manger AND fix-it-guy. Tardy rent payments could easily be bribed by baking him a fresh blueberry pie. The ridiculously inexpensive rent was never raised in the 5 years I was there, so I often over looked faults such as the one washing machine that was always broken and the occasional critter visitor.
Despite living in tiny quarters, I really loved where I was. A part of the reason was the great roommates and the other residents of Maybern Manor. It was almost out of a cheesy sitcom; unlocked doors for easy visitation, Sunday family supper, and nightly drinks on the shared patio, which is why I fondly called it 1617 Melrose Place (but without all the illicit romance of course). And if there was one thing that always brought us together, it was a good home cooked meal. There was nothing that made me happier than a feast with all my friends.
There is one dish that always reminds me of summers spent on the back deck of 1617. This salad is a hodge-podge of ingredients that seemingly work really well together and was concocted by my old roommate (and still good friend) Kim and her previous boyfriend who is a chef. Just like the motley group of residents that made up Maybern, this salad mixes grilled vegetables, halloumi cheese, eggs, beans and even pickles. And the best thing about this dish is you can always swap out ingredients if you wish to substitute, there really are no rules.
Grilled Halloumi Salad with Zucchini and Beans
Serves 2 as main or 4 as a side
2 large Zucchini
1 large Red onion
1 large Pickle minced
1 cloves of garlic minced
2 table spoons red wine vinegar
A bunch of Parsley minced
3 Hard Boiled Eggs
1 can of Red Kidney Beans
Splash of pickle juice
Salt and Pepper to taste
Pre-Heat the grill to medium flame.
Cut zucchini into 1/2” rounds, the red onion in 1” halves and the Halloumi cheese in 1/3” slices. Drizzle olive oil to coat and season with salt and pepper.
Place the onions on the grill first, they’ll need about 8-10 minutes per side, then the zucchini for about 3-5 minutes per side. Set aside grilled veggies.
Coarsely chop the hard-boiled eggs and mix together with drained red kidney beans in a large salad bowl. Toss in minced garlic and pickles. Add the grilled warm vegetables.
Carefully place the cheese on the grill for about 2-3 minutes on each side, until lightly browned and gently crisped; do not over-grill.
Add the cheese to the rest of the salad. Splash some pickle juice to taste, add the vinegar, and season with salt and pepper. Lastly, sprinkle in the minced parsley and toss gently to coat.