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Grilled courgette & halloumi salad with caper & lemon dressing on an oval plate

Grilled courgette & halloumi salad with caper & lemon dressing

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal311
fat25g
saturates11g
carbs4g
sugars4g
fibre2g
protein16g
salt2g
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Ingredients

  • 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

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.

Goes well with

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A star rating of 5 out of 5.6 ratings
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