Photo by Rasul Yarichev on Pexels
Grilled Halloumi with Charred Courgette, Pomegranate & Walnut Salad
Grilled halloumi and charred courgette with pomegranate seeds, toasted walnuts, red onion, lemon, mint, and salad leaves.
- 250 g halloumi cheese
- 300 g courgettes
- 1 whole pomegranate
- 60 g walnuts
- 100 g mixed salad leaves
- 50 g red onion
- 60 ml extra virgin olive oil
- 1 whole lemon
- 15 g fresh mint
- 3 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Cut courgettes lengthwise into 5mm slabs. Brush lightly with 15ml olive oil, season with salt and pepper.
- Step 2
Heat a griddle pan over high heat until smoking. Grill courgettes 3–4 minutes per side until charred and tender. Set aside.
- Step 3
Slice halloumi into 8mm thick slices. Grill 2 minutes per side until golden and charred at edges. Set aside.
- Step 4
Halve pomegranate and extract seeds by tapping the back with a spoon over a bowl.
- Step 5
Finely slice red onion and toss with juice of half the lemon. Let sit 5 minutes to soften.
- Step 6
Toast walnuts in a dry pan over medium heat for 3 minutes, stirring frequently. Roughly chop.
- Step 7
Whisk remaining 45ml olive oil with juice of remaining lemon half, 1g salt, and black pepper to make dressing.
- Step 8
Arrange salad leaves on plates. Top with charred courgettes, halloumi, pickled red onion, pomegranate seeds, and walnuts.
- Step 9
Drizzle dressing over salad. Tear fresh mint over top and serve immediately.
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