Dinner

Grilled Courgette & Halloumi Salad with Caper & Lemon Dressing Recipe

ByJack Voss January 19, 2026January 19, 2026

Introduction

This grilled courgette and halloumi salad is a fresh and flavorful dish perfect for warm days or as a light meal. The smoky char from the griddle pairs beautifully with the salty halloumi and a zesty caper and lemon dressing that brings vibrancy to every bite.

A white oval plate holds grilled food arranged in layers on a white marbled surface. The dish has two main layers: green zucchini strips with black grill marks and white sliced halloumi cheese also marked with grill lines, both scattered in a mixed pile. Small chopped red chili pieces, finely diced white onions, and green capers are generously spread on top, adding bright red, white, and green pops of color. A silver spoon rests on the right side of the plate with some of the toppings on it. The whole setting is simple and fresh, with warm natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10-12 baby courgettes, halved lengthways
1 tbsp olive oil
225g block halloumi, thinly sliced (about 16 slices)
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

Instructions

Step 1: In a bowl, combine the shallot, red chilli, crushed garlic, lemon zest and juice, capers, 3 tablespoons olive oil, and 1 tablespoon cold water. Season with a pinch of salt and mix well to create the dressing. Set it aside to allow the flavors to meld.
Step 2: Place the halved courgettes in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Toss to coat evenly.
Step 3: Heat a griddle pan over high heat. Add the courgettes cut-side down in batches, if needed. Grill for 4–5 minutes until char marks form and the flesh softens. Flip and cook for another 3 minutes. Transfer the courgettes to a shallow bowl and cover with foil to keep warm.
Step 4: While the courgettes cook, heat a separate large non-stick frying pan. Add the halloumi slices and cook until golden brown on both sides, turning carefully.
Step 5: Arrange the grilled courgettes and halloumi on a large plate or platter. Spoon the caper and lemon dressing evenly over the top to serve.

Tips & Variations

For extra depth, add a handful of fresh mint or basil leaves to the dressing before serving.
If you prefer less heat, reduce the amount of red chilli or omit it entirely.
This salad pairs wonderfully with crusty bread or over a bed of mixed greens for a heartier meal.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the courgettes to soften over time, so it’s best enjoyed fresh. Reheat halloumi gently in a pan or microwave before serving if preferred warm.

How to Serve

The image shows an oval white plate filled with two layers of grilled zucchini strips and grilled white cheese slices, each piece marked with dark grill lines. The zucchini pieces are bright green with darker green skin along the edges, and the cheese slices are creamy white, slightly browned. The dish is topped with small bits of red chili, finely chopped white onions, and scattered green capers, all adding color contrast. A silver spoon rests on the right side inside the plate. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular zucchini instead of baby courgettes?

Yes, regular zucchini works well. Simply slice them lengthways to similar thickness for even grilling.

Is halloumi vegetarian-friendly?

Most halloumi is suitable for vegetarians as it is made from cow’s or goat’s milk and does not contain animal rennet. Always check packaging to be sure.