Name: Grilled halloumi salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 250g halloumi; vegetable oil for brushing; 250g vine tomatoes; 4 tbsp extra virgin olive oil; 1 tbsp white wine vinegar; ½ lemon juiced; 1tsp Dijon mustard; pinch of chilli flakes (optional); 300g courgettes (2 medium); 80g butterhead salad leaves

A salad of grilled halloumi, courgette ribbons and cherry tomatoes

250g halloumi
vegetable oil
for brushing
250g vine tomatoes
4 tbsp extra virgin olive oil
1 tbsp white wine vinegar
½ lemon
juiced
1tsp Dijon mustard
pinch of chilli flakes
(optional)
300g courgettes
(2 medium)
80g butterhead salad leaves

Method

step 1
Heat a griddle pan over a very high heat, or heat a BBQ until the flames die down and the coals turn white. Pat dry, then slice the halloumi into 1cm strips and brush all over with a little vegetable oil. Cook the halloumi on the griddle for 2-3 mins each side until softened and charred. Remove and set aside.
step 2
Brush the tomatoes all over with a little vegetable oil, season and add to the griddle. Cook for 2-3 mins until just beginning to blister and char.
step 3
In a large bowl, whisk together the extra virgin olive oil, vinegar, lemon, mustard and chilli flakes (if using) along with plenty of seasoning. Transfer to a small jug, but don’t wash the bowl.
step 4
Shave the courgettes into ribbons using a vegetable peeler. Toss the courgette and lettuce together in the salad dressing bowl, then transfer to a big platter and drizzle with most of the dressing.
step 5
Top the salad with the griddled halloumi, tomatoes, and the remaining dressing.