Grilled courgette & halloumi salad with caper & lemon dressing

Dress this courgette and halloumi salad while everything is still fairly warm, then the courgettes will soak up the flavours of the caper and lemon dressing

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 311
  • fat 25g
  • saturates 11g
  • carbs 4g
  • sugars 0g
  • fibre 2g
  • protein 16g
  • salt 2g


  • 10-12 baby courgettes, halved lengthways
  • 1 tbsp olive oil
  • 225g block halloumi, thinly sliced (about 16 slices)
  • 1 long shallot, finely chopped
  • 1 red chilli, finely chopped
  • 1 garlic clove, crushed
  • 1 lemon, zested and juiced
  • 2 tbsp capers
  • 3 tbsp olive oil


  1. Put all the dressing ingredients in a bowl with 1 tbsp cold water and season with a pinch of salt. Mix together and set aside.

  2. Put the courgettes in a large bowl and drizzle with the oil. Add a pinch of salt, then toss.

  3. Heat a griddle pan to high and add the courgettes, cut-side down (it’s best to do this in batches). Cook for 4-5 mins until char marks appear and the flesh softens, then flip over and cook for another 3 mins. Remove to a shallow bowl and cover with foil to keep warm.

  4. Meanwhile, heat a separate large non-stick frying pan and add the halloumi. Cook for a few minutes until golden on both sides.

  5. Arrange the courgettes and halloumi on a large plate or platter, then spoon over the dressing.

Suggested recipes from this collection...