⅓cdill cucumber dressing, or other favorite dressing like a lemon vinaigrette or creamy tahini
Bread to serve
Instructions
In a small skillet over medium-high heat, sear the halloumi for 2-3 minutes on both sides until golden. Remove and set aside.
To grill the vegetables: Preheat grill to high heat. Use a wire brush to thoroughly clean the grates to ensure the vegetables and bread do not stick.
Coat the corn with the mayonnaise and season with salt and pepper. Place on the grill, turning every 3-4 minutes or until brown and slightly charred. Set aside and keep warm.
Toss zucchini, green beans, and baby bell peppers in olive oil and season with salt and pepper. Place zucchini on the grates in a single layer. Flip the zucchini after 3-4 minutes, or until charred, and cook for an additional 2-4 minutes. Once cooked to your liking, remove from heat and keep warm.
Spread the torn lettuce onto a large platter or into a large bowl. Top with the halloumi, avocado, corn, zucchini, bacon, jicama, and tomato. Drizzle with dressing and toss. Enjoy cold.