Mix up your usual salad and try this one full of chunky vegetables and smokey char-grilled flavours. It’s a courgette recipe that will really hit the spot, whether you’re vegetarian or not.
With asparagus, courgette and red peppers you’ll be getting a healthy hit of your five-a-day, while the halloumi is meaty and flavoursome to give this dish an extra special element.
For a dressing, orange juice, red wine vinegar and shallots are combined with mustard and capers to make a really tasty drizzle.
- for the salad
- 300g (10oz) asparagus spears, woody ends snapped off
- 2 courgettes, cut into 1cm thick slices
- 2 red peppers, roughly chopped
- 200g (7oz) Halloumi cheese, cut into 1cm thick slices
- 2tbsp olive oil
- for the dressing
- small bunch flat leaf parsley, roughly chopped
- ½ shallot, finely chopped
- 1tbsp red wine vinegar
- 1 orange, juiced and zested
- 1tbsp extra virgin olive oil
- 1tsp dijon mustard
- 2tsp tiny capers, rinsed
Brush the asparagus, courgettes, peppers and Halloumi with the oil. Heat a large griddle pan or frying pan on a high heat and, in batches, fry the vegetables for 2 minutes on each side until softened and lightly charred. Carefully wipe out the pan with kitchen paper and then griddle the Halloumi for 2 minutes on each side until golden brown. Do not be tempted to move the food as it is cooking to make sure you get perfect griddle marks.
Combine the dressing ingredients in a serving jug and mix well. Serve the salad piled on plates with the orange caper dressing drizzled over.
Top Tip for making Halloumi Salad
Halloumi is a firm cheese traditionally made from sheep's milk and free from rennet so safe for vegetarians. If cooking for vegetarians, make sure you use real Halloumi cheese and not that which is labelled 'Halloumi-style' cheese