Grilled halloumi & courgette salad

Grilled halloumi & courgette salad

Halloumi keeps in the fridge for weeks, making it handy when you want to prepare a quick, last-minute meal.

By , 21 September 2015
Grilled halloumi & courgette salad
  • Ready in: 20 mins
  • Serves: 4
  • Price: £1.28 per serving
Nutritional Info
Each 280g serving contains
  • Fat high
    21.8g
    31%
  • Saturates high
    10.9g
    55%
  • Sugars low
    6.9g
    8%
  • Salt high
    2g
    33%
  • Energy 1252KJ 299KCAL
    15%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 447kJ/107kcal.
Ingredients
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil, plus 1 tsp for cooking
  • 1 tsp coarse-grain mustard
  • 3 courgettes, topped, tailed and cut into long thin ribbons with a potato peeler
  • 3 spring onions, trimmed and sliced
  • 1 red chilli, de-seeded and finely chopped (optional)
  • 12 cherry tomatoes, halved
  • 70g pack rocket
  • 250g Asda Chosen by you Halloumi, drained
Method
  • In a large bowl, whisk together the vinegar, olive oil and mustard, and season with the pepper. Set aside half the dressing. Add the courgette ribbons to the bowl, along with the spring onions and red chilli (if using), and toss to coat in the other half of the dressing. Set aside for 10 minutes.

  • Divide the salad between four serving plates, and add the tomatoes and rocket.

  • Cut the halloumi into eight slices and pat dry with kitchen paper. Brush with olive oil on both sides. Heat a dry, non-stick frying pan or griddle and cook the halloumi for 2 minutes on each side until tinged brown.

  • Arrange two slices of the halloumi on top of each salad, drizzle on the remaining dressing and serve at once.