Griddled Zucchini and Halloumi Salad: Your Go-To Summer Side

This delightful griddled zucchini and halloumi salad makes for a fantastic addition to your summer barbecue menu and can serve as a hearty main for vegetarians.

A simple griddle pan or grill transforms zucchini into a tender, flavorful treat. Just be careful not to overcook it, as it can lose its appealing texture.

You can prepare this salad a day in advance, chill it, and then let it reach room temperature before serving alongside the halloumi.

Ingredients

• Serves 6 as a side dish
• 4 medium zucchinis
• 5 tablespoons of extra virgin olive oil
• 1 tablespoon of thyme leaves
• A handful of shredded mint leaves
• Juice from 1 lemon
• 2 packs (8.8 oz each) of halloumi cheese, sliced into 0.4 inch pieces
• 2 tablespoons of lightly toasted flaked almonds

Preparation Method

1. Use a vegetable peeler or mandolin to slice the zucchini into long ribbons.
2. Mix 1 tablespoon of olive oil with the thyme and season with salt and pepper.
3. Heat a griddle pan until it's smoking hot (you can also use a grill) and add the zucchini ribbons in a single layer, cooking for about a minute on each side until they're nicely marked and softened. Set them aside once cooked.
4. Combine the cooked zucchini ribbons with mint, lemon juice, and 3 tablespoons of olive oil, adjusting the seasoning to taste, keeping in mind that halloumi can be salty.
5. Coat the halloumi slices with the remaining tablespoon of oil and grill them for 1-2 minutes on each side until they have a good sear. Avoid overcrowding the pan to prevent stewing.
6. Mix the hot halloumi with the zucchini, sprinkle with toasted almonds, and serve immediately.

If you're presenting this as a main dish, it pairs beautifully with garlic and herb flatbreads. Enhance the meal by serving it alongside grilled lamb for an unforgettable barbecue experience. For another delicious vegetarian option, try our stuffed peppers with harissa yogurt.