Grilled courgette & halloumi salad with caper & lemon dressing

capers courgette halloumi lemon summer salad

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Source

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

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.

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

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.

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

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