Description
This vibrant grilled courgette and halloumi salad is a delightful combination of smoky, charred vegetables and crispy, salty cheese, all brought together with a zesty caper and lemon dressing. Perfect as a light lunch or a stylish side dish, this Mediterranean-inspired salad balances fresh textures and bold flavors effortlessly.
Ingredients
Scale
Salad
- 10–12 baby courgettes, halved lengthways
- 1 tbsp olive oil
- 225g block halloumi, thinly sliced (about 16 slices)
Dressing
- 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
- 1 tbsp cold water
- Pinch of salt, to taste
Instructions
- Prepare the dressing: In a bowl, combine the finely chopped shallot, red chilli, crushed garlic, lemon zest, lemon juice, capers, olive oil, and 1 tablespoon of cold water. Season with a pinch of salt, then mix thoroughly until well blended. Set aside to allow flavors to meld.
- Season the courgettes: Place the halved baby courgettes in a large bowl. Drizzle with 1 tablespoon of olive oil and add a pinch of salt. Toss gently to ensure all pieces are evenly coated.
- Grill the courgettes: Heat a griddle pan over high heat. Working in batches, place the courgettes cut side down on the hot griddle. Cook for 4-5 minutes until char marks develop and the flesh softens, then flip and grill the other side for an additional 3 minutes. Remove the grilled courgettes to a shallow bowl and cover with foil to keep warm.
- Cook the halloumi: While the courgettes rest, heat a separate large non-stick frying pan over medium heat. Add the halloumi slices and cook for a few minutes on each side until they turn golden brown and develop a crisp exterior.
- Assemble the salad: Arrange the grilled courgettes and golden halloumi slices on a large plate or platter. Spoon the prepared caper and lemon dressing evenly over the salad just before serving to maintain freshness and vibrancy.
Notes
- Grilling the courgettes in batches ensures even cooking and prevents overcrowding the pan.
- If you prefer a milder dressing, reduce or omit the red chilli.
- To keep the salad light, avoid adding too much olive oil to the dressing.
- You can prepare the dressing in advance and refrigerate for up to 24 hours to deepen the flavors.
- Serve this salad warm or at room temperature for best taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Keywords: grilled courgette salad, halloumi salad, caper lemon dressing, Mediterranean salad, vegetarian grilled salad, summer salad
