Dinner

Grilled Courgette & Halloumi Salad with Caper & Lemon Dressing Recipe

ByJake Silas January 22, 2026January 22, 2026

Introduction

This grilled courgette and halloumi salad with a caper and lemon dressing is a fresh and vibrant dish perfect for warm days. The smoky char from the courgettes pairs beautifully with the salty, golden halloumi, all tied together with a zesty, tangy dressing.

A white oval plate holds grilled zucchini and halloumi cheese, each cut into long strips with clear dark grill marks. The zucchini strips are bright green with charred lines, layered on top and around slices of creamy white halloumi cheese, also with grill marks. The dish is topped with chopped red chili peppers, small green capers, and finely diced white onions scattered evenly over the vegetables and cheese. A silver spoon rests on the right side of the plate, partially on the food. The plate sits on a mustard yellow fabric over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
Pinch of salt
1 tbsp cold water

Instructions

Step 1: In a bowl, combine the finely chopped shallot, red chilli, crushed garlic, lemon zest and juice, capers, 3 tablespoons of olive oil, 1 tablespoon of cold water, and a pinch of salt. Mix well and set the dressing aside.
Step 2: Place the halved courgettes in a large bowl. Drizzle with 1 tablespoon of olive oil, add a pinch of salt, then toss to coat evenly.
Step 3: Heat a griddle pan over high heat. Add the courgettes cut-side down in batches to avoid overcrowding. Grill for 4-5 minutes until char marks appear and the flesh softens. Flip them over and cook for an additional 3 minutes. Transfer cooked courgettes to a shallow bowl and cover with foil to keep warm.
Step 4: Heat a separate large non-stick frying pan over medium heat. Add the halloumi slices and cook for a few minutes on each side until golden and crisp.
Step 5: Arrange the grilled courgettes and halloumi slices on a large plate or platter. Spoon the caper and lemon dressing over the top just before serving.

Tips & Variations

For extra freshness, add chopped fresh mint or basil just before serving.
If you prefer less heat, remove the seeds from the red chilli before chopping.
Try adding cherry tomatoes for a burst of sweetness.
Use a charcoal grill if possible to add a smoky flavor.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing may separate, so give it a good stir before serving. Reheat the halloumi and courgettes gently in a pan or oven before serving to bring back their texture and warmth.

How to Serve

The dish shows a white oval plate filled with long, thin slices of grilled zucchini and white cheese, each with clear grill marks creating dark stripes. The zucchini slices are bright green with darker char lines, and the cheese pieces are creamy white with slight browning from grilling. Scattered on top are bits of finely chopped red chili, small green capers, and tiny pieces of purple onion, all mixed with a light golden olive oil glaze that gives a slight shine. A silver spoon rests on the plate's edge, partially sitting on the food. The plate is placed on a yellow cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular zucchini instead of baby courgettes?

Yes, regular zucchini works well—just slice them lengthways into similar-sized pieces to ensure even grilling.

Is halloumi suitable for grilling without oil?

Halloumi has enough natural fat to grill without additional oil, but lightly oiling the pan or the cheese can prevent sticking and help achieve a golden crust.