Levantine Grilled Halloumi with Charred Courgette, Pomegranate & Sumac
Grilled halloumi and charred courgette over mixed leaves, topped with pomegranate, red onion, sumac, pine nuts, olive oil, and lemon dressing.
- 250 g halloumi cheese, sliced
- 300 g courgette, sliced lengthways
- 100 g pomegranate seeds
- 100 g mixed salad leaves (rocket, spinach)
- ½ whole red onion, thinly sliced
- 15 g fresh mint leaves, torn
- 20 g fresh parsley, chopped
- 1½ tsp sumac powder
- 60 ml extra virgin olive oil
- 2 tbsp lemon juice
- 1 pinch sea salt and black pepper
- 30 g toasted pine nuts
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Prepare dressing: In a small bowl, whisk together 45ml extra virgin olive oil, lemon juice, 0.5 tsp sumac, salt, and black pepper. Set aside.
- Step 2
Heat grill pan: Place a grill pan or griddle over high heat until very hot (about 3–4 minutes).
- Step 3
Grill courgette: Brush courgette slices lightly with 15ml olive oil on both sides. Grill for 3–4 minutes per side until charred and tender. Transfer to a plate.
- Step 4
Grill halloumi: Grill halloumi slices for 2–3 minutes per side until golden with char marks. Transfer to a plate.
- Step 5
Assemble salad: Arrange mixed salad leaves on two plates. Top with charred courgette, sliced red onion, and grilled halloumi. Scatter pomegranate seeds, torn mint, and chopped parsley over the top.
- Step 6
Finish: Drizzle with prepared dressing. Sprinkle remaining 1 tsp sumac and toasted pine nuts over each plate. Serve immediately.
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