Griddled halloumi and courgettes with tomatoes and pine nuts!

  • INGREDIENTS

    2tbs olive oil
    2 courgettes, washed
    1 pack halloumi cheese
    Handful cherry tomatoes
    Few handfuls mixed salad leaves
    Few sprigs fresh mint
    Handful pine nuts, toasted if preferred
    Lemon juice
    Black pepper

  • METHOD

    Heat griddle on the hob with the ridged side uppermost over a medium heat.

    Halve tomatoes and arrange with the salad leaves onto a platter or bowl.

    Remove the beef and set aside.

    Thinly slice courgettes lengthways, spread on board and drizzle sparingly with a little of the olive oil.

    Take 3 or 4 slices of courgette at a time and cook on the griddle for a few minutes without moving until they start to brown, turn over and leave to cook for a couple more minutes.

    Once griddled on both sides, set aside on a plate and repeat until all the courgette is cooked.

    Slice the halloumi into about 8 pieces and add to hot griddle again searing on both sides (you may need to increase heat a little).

    Arrange courgette slices and halloumi onto the salad and sprinkle with pine nuts.

    Season with pepper, a squeeze of lemon juice, then scatter over the mint leaves to serve.

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