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Grilled Halloumi Salad with Charred Courgette, Pomegranate and Tahini Dressing
Grilled halloumi and courgette over salad, finished with tahini lemon garlic dressing, pomegranate, mint, sumac.
- 250 g halloumi cheese block
- 2 medium courgette, sliced lengthwise
- 100 g mixed salad leaves
- 80 g pomegranate seeds
- 3 tbsp tahini paste
- 3 tbsp lemon juice
- 1 clove garlic clove, minced
- 3 tbsp extra virgin olive oil
- 1 pinch sea salt and black pepper
- 15 g fresh mint leaves
- ½ tsp sumac powder
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Add to a shopping listHow the shopping list works →- Step 1
Make the tahini dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, 60 ml warm water, and 15 ml olive oil. Season with salt and pepper. The dressing should be pourable; adjust water if needed.
- Step 2
Heat a griddle pan or barbecue to high heat. Brush courgette slices lightly with 15 ml olive oil and season with salt and pepper. Grill for 3-4 minutes per side until charred and tender. Transfer to a plate.
- Step 3
Slice the halloumi block into 8 mm thick slices. Brush lightly with remaining oil. Grill for 2-3 minutes per side until golden and charred at the edges but still holding its shape.
- Step 4
Arrange mixed salad leaves on two plates. Top with charred courgette slices and grilled halloumi. Scatter pomegranate seeds over the salad.
- Step 5
Drizzle tahini dressing generously over each plate. Tear fresh mint leaves and scatter on top. Finish with a light dusting of sumac powder and a final grind of black pepper. Serve immediately.
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