Try this halloumi salad as a side dish at your next barbecue, or serve it as a vegetarian main.
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
Description
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.
