This easy and super speedy griddled halloumi, courgette and red onion salad is a lovely option to enjoy when the warmer weather hits and makes a great side dish to a BBQ cook up.
It's served with a garlicky-vinaigrette to add acidity and tang to the dish and helps compliment the salty halloumi and sweet courgettes and red onion.
Serve with a chilled glass of white wine or an affordable cava for a nice treat.
For more tasty salad options, have a look at our easiest ever recipe gallery which has over 65 dishes to give you inspiration for when you feel like something light and refreshing.
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Yields:
2
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
334
Ingredients
For the dressing
small garlic clove, crushed
zest of half a lemon
½ tsp English mustard
1tsp.
white wine vinegar
1Tbsp.
extra virgin olive oil
large handful basil
For the salad
1
red onion, cut into 10 wedges
2
courgettes, thinly sliced
100g
halloumi, thinly sliced
2
carrots, sliced into ribbons
1½ tbsp each sunflower and pumpkin seeds
Directions
Step 1
To make the dressing, put the garlic, lemon zest, mustard, vinegar, half of the oil and three-quarters of the basil into a processor or pestle and mortar. Add 2tbsp water and blitz or pound until smooth. Season and set aside.
Step 2
Put a large griddle pan over a medium heat and brush with a little oil. Cook onion wedges for 10min, turning once. Add a splash of water occasionally to help them cook through. Set aside and keep warm.
Step 3
Brush the pan with a little more oil, then cook the courgettes for 5min, turning once. Keep warm. Griddle the halloumi for 2-3min per side.
Step 4
Divide vegetables and halloumi between two plates, then drizzle with the dressing. Garnish with remaining basil and the seeds, then serve.
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