Grilled Halloumi and Vegetables with Almonds | RICARDO

Ingredients

• 1 red bell pepper, seeded and cut into 12 wedges
• 1 zucchini, cut into rounds 1/2 inch (1 cm) thick
• 1 fennel bulb, cut into wedges 1/2 inch (1 cm) thick, fronds set aside
• 1 large red onion, cut into rounds 1/2 inch (1 cm) thick
• 2 tbsp (30 ml) olive oil
• 7 oz (200 g) halloumi cheese, cut into 8 slices
• 1/4 cup (60 ml) RICARDO creamy mustard dressing
• 3 tbsp roasted thinly sliced almonds
• Basil leaves, to taste