Recipe Details

Ingredients

• 250g halloumi
• vegetable oil, for brushing
• 250g vine tomatoes
• 4 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• ½ lemon, juiced
• 1tsp Dijon mustard
• pinch of chilli flakes (optional)
• 300g courgettes (2 medium)
• 80g butterhead salad leaves

Description

Heat a griddle pan over a very high heat, or heat a BBQ until the flames die down and the coals turn white. Pat dry, then slice the halloumi into 1cm strips and brush all over with a little vegetable oil. Cook the halloumi on the griddle for 2-3 mins each side until softened and charred. Remove and set aside.