Description
A vibrant and fresh Mediterranean-inspired salad featuring grilled baby courgettes and golden halloumi cheese, dressed with a zesty caper and lemon dressing. Perfect as a light meal or a flavorful side dish.
Ingredients
Scale
Salad
- 10–12 baby courgettes, halved lengthways
- 1 tbsp olive oil
- 225g block halloumi, thinly sliced (about 16 slices)
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
- 1 tbsp cold water
- Pinch of salt
Instructions
- Prepare the dressing: In a bowl, combine the finely chopped shallot, red chilli, crushed garlic, lemon zest and juice, capers, olive oil, and one tablespoon of cold water. Season with a pinch of salt and mix thoroughly. Set aside to allow flavors to meld.
- Season the courgettes: Place the halved baby courgettes in a large bowl. Drizzle with one tablespoon of olive oil and sprinkle with a pinch of salt. Toss gently to ensure even coating.
- Grill the courgettes: Heat a griddle pan over high heat. Place the courgettes cut-side down in the pan, working in batches if needed to avoid overcrowding. Cook for 4-5 minutes until char marks appear and the flesh softens. Flip them over and cook an additional 3 minutes. Transfer the cooked courgettes to a shallow bowl and cover with foil to keep warm.
- Cook the halloumi: While the courgettes are grilling, 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 they turn golden brown.
- Assemble the salad: Arrange the grilled courgettes and golden halloumi slices on a large plate or platter. Spoon the caper and lemon dressing evenly over the top and serve immediately.
Notes
- For best flavor, use fresh baby courgettes with tender flesh.
- If you don’t have a griddle pan, a grill or cast-iron skillet will also work for charring the courgettes.
- Adjust the amount of chilli in the dressing to control the heat level.
- This salad is excellent served warm or at room temperature.
- Leftovers can be refrigerated and enjoyed cold the next day, though grilling halloumi fresh is recommended.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Keywords: grilled courgette salad, halloumi salad, caper lemon dressing, Mediterranean salad, vegetarian salad, grilled vegetable salad
