Prepare the vegetables: Trim the zucchini and cut into 1/2-inch (1.2 cm) diagonal slices; halve the eggplant lengthwise and cut into 1/2-inch slices (leave the skin on for structure); core and cut the red pepper into wide strips. Uniform size ensures even cooking — if pieces are different thicknesses they won't char evenly.

Salt the eggplant lightly and rest (optional but recommended): lay the eggplant slices on a rack or paper towel, sprinkle with a light pinch (about 1/4 tsp) of salt, and let sit for 10 minutes, then pat dry. Salting draws out excess moisture and reduces bitterness while helping the eggplant brown more easily.

Make the dressing: In a small bowl whisk together 1 tbsp olive oil, balsamic vinegar, lemon juice, Dijon mustard, minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Whisking emulsifies the acid and oil so the dressing coats the ingredients evenly and carries flavor to every bite. Taste and adjust acidity or salt if needed.

Oil the vegetables lightly: Toss the zucchini, eggplant and red pepper with the remaining 1 tbsp olive oil and a light grind of black pepper. A thin coating of oil encourages caramelization and prevents sticking to the grill or pan; too much oil will steam them instead of charring.

Grill or char the vegetables: Heat a grill pan or outdoor grill to medium-high (about 400°F/200°C). Place vegetables on the hot surface in a single layer. Cook 3–4 minutes per side for zucchini and pepper, 4–5 minutes per side for eggplant, until deeply charred in spots and tender. High heat creates Maillard browning — the source of that smoky, complex flavor.

Rest the grilled vegetables: Transfer the charred vegetables to a tray and allow to rest 3 minutes. Resting lets residual heat finish gentle cooking and the vegetables reabsorb juices so they stay moist.

Prepare the halloumi: Slice the 150 g block into 1/3-inch (8–9 mm) slices. Pat the slices dry with paper towels — removing surface moisture promotes an even, golden crust.

Pan-sear the halloumi: Heat a nonstick or cast-iron skillet over medium-high heat until hot. Add the halloumi slices (no oil is necessary if the pan is nonstick; for cast-iron add a teaspoon of oil). Sear 1.5–2 minutes per side until deep golden brown. Halloumi needs a hot pan to form a golden crust; cook too gently and it will soften instead of caramelizing.

Warm the couscous (if chilled): If your cooked couscous is cold, reheat gently in a microwave for 30–45 seconds or toss in a warm pan for 1–2 minutes. Warm couscous better absorbs the dressing and integrates with the salad textures.

Assemble the salad base: In a large bowl combine the warm couscous, mixed greens, and chopped parsley. Toss with half the vinaigrette so the grains and leaves get a light, even coating — this prevents the salad from being dry while keeping the greens bright.

Layer the vegetables and halloumi: Arrange the couscous-greens mix on serving plates, top with grilled vegetables, then place the seared halloumi slices on top. Drizzle the remaining dressing over the halloumi and vegetables. Drizzling at the end highlights the halloumi and adds a glossy finish.

Finish and season: Sprinkle a small pinch of flaky sea salt (if available) over the halloumi, a crack of black pepper, and serve immediately while the halloumi is warm and the vegetables are still slightly warm. Warm cheese contrasts beautifully with cool greens and makes the whole salad feel more luxurious.