Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Griddled halloumi and courgette ribbons.
Equipment: Griddle pan; vegetable peeler
Measures and names
Ingredients
- 225 g halloumi, sliced
- 2 courgettes (zucchini), in ribbons
- Rocket (arugula) and salad leaves
- 100 g cherry tomatoes
- 3 tbsp olive oil, lemon and mint (dressing)
- 2 tbsp toasted pine nuts or seeds
- Black pepper
Method
- Peel the courgettes into ribbons. Heat a griddle pan until very hot and cook the ribbons for 1–2 minutes each side, until marked and softened. Set aside.
- Griddle the halloumi slices for 1–2 minutes each side, until golden.
- Whisk the olive oil, lemon juice and chopped mint into a dressing and toss with the rocket, leaves and tomatoes.
- Add the warm courgette ribbons and halloumi.
- Scatter with toasted pine nuts and extra mint, and season with black pepper — halloumi is salty enough.
Swaps and tips
Griddling the courgette gives a lovely smoky flavour. Serve warm for the best contrast with the cool leaves.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 9 g | 3 g | 59 g | 691 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
