grilled courgette halloumi salad with caper lemon dressing

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

Ingredient

• 10-12 baby courgettes, halved lengthways
• 1 tbsp olive oil
• 225g block halloumi, thinly sliced (about 16 slices)

For the dressing

• 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

Direction

Method

• STEP 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.

• STEP 2

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

• STEP 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.

• STEP 4

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

• STEP 5

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

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