Our griddled zucchini and halloumi salad is a super tasty side for your barbecue recipes, and a great main for vegetarians, too.
The humble zucchini can be transformed by a quick flash in a griddle pan or on the grill (don't cook it too long or it will go from deliciously succulent to soggy).
You can prepare this dish up to a day ahead, chill, then return to room temperature before serving with the halloumi.
Ingredients
- Serves 6 as a side dish
- 4 medium zucchini
- 5 tbsp extra virgin olive oil
- 1 tbsp thyme leaves
- Handful of mint leaves, shredded
- Juice of 1 lemon
- 2 x 8.8 oz packs halloumi cheese, cut into 0.4 inch slices
- 2 tbsp flaked almonds, lightly toasted
The Homes & Gardens method
- Using a vegetable peeler or mandolin (OXO Good Grips Mandolin at Amazon is our tried-and-trusted mandolin), slice the zucchini lengthwise into ribbons.
- Toss in 1 tablespoon of olive oil with the thyme, and season with salt and pepper.
- Place a griddle pan (the Sensarte griddle is Amazon's top seller) over a high heat (barbecue or stove top) until smoking hot. You can do this part of the recipe on your grill, but a griddle pan is much easier.
- Griddle single layers of the zucchini ribbons in batches, for about a minute on each side, until well marked and softened. Set aside until they are all cooked.
- Toss the cooked ribbons with the mint, lemon juice and 3 tablespoons of extra virgin olive oil, and season to taste, bearing in mind that the halloumi is salty.
- Coat the halloumi with the remaining tablespoon of oil and cook in the griddle pan for one or two minutes a side until well marked, but don’t overcrowd the pan or the cheese will stew.
- Toss the halloumi with the zucchini while it’s still hot, scatter with flaked almonds and serve.
If you're serving this up as a main, it's wonderful accompanied by our garlic and herb flatbread. Pair it with our grilled lamb for barbecue heaven. Looking for another great veggie main? Try our stuffed peppers with harissa yogurt.
