My halloumi salad with chargrilled zucchini is a delectable meal in itself – a Greek-inspired vegetarian extravaganza that will not leave you hungry.
Servings 4 serves
For the salad:
- 4 zucchini sliced lengthways
- 200 grams halloumi cheese sliced into 8 long strips
- 120 grams baby spinach leaves
For the mint oil:
- 1 cup mint leaves
- 1 teaspoon salt
- ¼ cup olive oil
Preheat your bbq grill to a medium-high setting. Toss the sliced zucchini in a few tbsp of olive oil and cook for 3-5 mins until done and then set aside in a bowl. (Make sure they are not too soft. Also, the cooking time will vary depending on their thickness).
Cook the halloumi for 2-3 mins each side. Slice and add to bowl with zucchini.
To make the mint oil, add the mint leaves and salt to the mortar and proceed to grind with the pestle until you have a paste. Add the oil and combine again.
Add the spinach leaves along with the zucchini and halloumi and toss through one or two tbsp of the mint oil.
Serve with toasted pita bread or tortillas.
Serving: 1serve | Calories: 325kcal | Carbohydrates: 9g | Protein: 15g | Fat: 27g | Saturated Fat: 11g