Photo by björn maser on Unsplash
Grilled Halloumi & Charred Courgette Salad with Pomegranate & Dukkah
Charred courgette and grilled halloumi atop mixed leaves, finished with pomegranate, olive oil, lemon, mint, and dukkah.
- 200 g halloumi cheese
- 250 g courgette
- 80 g mixed salad leaves
- 40 g pomegranate seeds
- 15 g dukkah spice blend
- 2 tbsp extra virgin olive oil
- ½ whole lemon
- 10 g fresh mint leaves
- 2 g sea salt
- 1 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Slice courgette lengthways into 5mm strips. Brush both sides with 10ml olive oil, season with salt and pepper.
- Step 2
Heat a griddle pan or grill to high heat. Grill courgette strips for 3–4 minutes per side until charred and tender. Transfer to a plate.
- Step 3
Slice halloumi into 8mm thick slices. Grill for 2 minutes per side until golden and slightly softened. Transfer to plate.
- Step 4
Arrange salad leaves on a serving plate. Top with charred courgette, grilled halloumi, and pomegranate seeds.
- Step 5
Whisk together remaining 20ml olive oil and juice of half a lemon. Drizzle over salad.
- Step 6
Sprinkle dukkah spice blend and fresh mint over the top. Season with a pinch of sea salt and black pepper. Serve immediately.
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