Grilled Courgette Halloumi Salad With Caper Lemon Dressing Recipes
GRILLED COURGETTE & HALLOUMI SALAD WITH CAPER & LEMON DRESSING
Dress this courgette and halloumi salad while everything is still fairly warm, then the courgettes will soak up the flavours of the caper and lemon dressing
Provided by Janine Ratcliffe
Categories Side dish
Time 30m
Number Of Ingredients 9
Steps:
- Put all the dressing ingredients in a bowl with 1 tbsp cold water and season with a pinch of salt. Mix together and set aside.
- Put the courgettes in a large bowl and drizzle with the oil. Add a pinch of salt, then toss.
- Heat a griddle pan to high and add the courgettes, cut-side down (it's best to do this in batches). Cook for 4-5 mins until char marks appear and the flesh softens, then flip over and cook for another 3 mins. Remove to a shallow bowl and cover with foil to keep warm.
- Meanwhile, heat a separate large non-stick frying pan and add the halloumi. Cook for a few minutes until golden on both sides.
- Arrange the courgettes and halloumi on a large plate or platter, then spoon over the dressing.
Nutrition Facts : Calories 311 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 2 milligram of sodium
GRILLED HALLOUMI APPETIZER SALAD
Distinctive Halloumi cheese pairs with crisp red onions, tender zucchini, zesty lime juice and fruity olive oil in this grilled delight. Halloumi, a goat and sheep milk cheese, doesn't melt so you can throw it right on the grill. Delicious as an appetizer, add some Kalamata olives and pita bread for a light summer entrée. Courtesy of Whole Foods.
Provided by Chef Kate
Categories Cheese
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill.
- Slice Halloumi in half lengthwise.
- Rub Halloumi halves with 1 tablespoon of the olive oil.
- Drizzle one tablespoon of the olive oil on the red onion slices and one tablespoon on the zucchini slices.
- Grill Halloumi, red onions and zucchini, until beginning to blacken, turning frequently, about 2-4 minutes per side.
- Transfer Halloumi to a cutting board and slice each piece in half to make four pieces.
- Transfer Halloumi and vegetables to large platter.
- Drizzle with olive oil and lime juice to taste, and sprinkle with freshly ground pepper.
- Serve warm.
Nutrition Facts : Calories 133, Fat 10.4, SaturatedFat 1.4, Sodium 12, Carbohydrate 10.4, Fiber 1.9, Sugar 4.4, Protein 1.8
GRILLED VEGETABLES WITH LEMON-CAPER DRESSING
Provided by Moira Hodgson
Categories side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Slice the eggplant and zucchini lengthwise. Sprinkle the slices with salt and put them in a colander for 30 minutes to drain the bitter juices. Pat them dry with a dish towel.
- Preheat grill. Grill the red peppers until the skins blacken. Put them in a paper or plastic bag and close it. When the peppers are cool, slip off their skins. Cut the peppers in strips and set them aside.
- Lightly brush the remaining vegetables with some of the olive oil and grill the slices on both sides. Put them on a serving platter when they are done.
- While the vegetables are grilling, make the dressing. Combine the remaining oil with the garlic and lemon juice. Mix thoroughly. Arrange the vegetables on a platter and pour the dressing over them while they are still warm. Garnish with the red pepper strips and sprinkle with oregano, capers, sea salt and pepper. Serve at room temperature (do not refrigerate).
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 16 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1316 milligrams, Sugar 19 grams
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