Grilled courgette & halloumi salad with caper & lemon dressing
- Preparation and cooking time
- Serves 4
- 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
- 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.