Grilled courgette & halloumi salad with caper & lemon dressing
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Grilled courgette & halloumi salad with caper & lemon dressing

By Janine Ratcliffe

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

Ingredients

  • 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

Method

  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.

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