Grilled Courgette Halloumi Salad With Caper Lemon Dressing Recipes

GRILLED COURGETTE & HALLOUMI SALAD WITH CAPER & LEMON DRESSING

Grilled courgette & halloumi salad with caper & lemon dressing image

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

Time 30m

Number Of Ingredients 9

Ingredients

10-12 baby courgettes, halved lengthways
1 tbsp olive oil
225g block halloumi, thinly sliced (about 16 slices)
1 long shallot, finely chopped
1 red chilli, finely chopped
1 garlic clove, crushed
1 lemon, zested and juiced
2 tbsp capers
3 tbsp olive oil

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 VEGETABLES WITH LEMON-CAPER DRESSING

Grilled Vegetables With Lemon-Caper Dressing image

Provided by Moira Hodgson

Categories side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

6 Japanese eggplants
2 yellow zucchini
2 green zucchini
2 red peppers (or one red, one yellow), seeded and cut in half
Sea salt
Approximately 1/2 cup extra-virgin olive oil
1 clove garlic, green part removed, minced
1/4 cup lemon juice (or to taste)
1/4 cup fresh oregano leaves, chopped
1 tablespoons salted capers, soaked, drained and chopped
Freshly ground pepper

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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