This is one of those ad-hoc recipes that I created when I looked in my fridge one day and simply pulled out all these ingredients and threw them together. And what a happy discovery it was! I love grilled halloumi; there truly is something special about its salty, creamy flavour and chewy texture which I just can’t get enough of.

Method

1. Peel or spiralize the courgettes into ribbons or strips then toss them on a serving platter with the dressing. I like to massage the dressing into them.
2. Add the halloumi to the pan and let fry on either side for 1 ½ – 2 minutes until golden brown.
3. Meanwhile add the tomatoes, roughly chopped fresh herbs and avocado to the salad, give everything a toss then top with the fried halloumi and serve immediately.

Ingredients

• 2 large courgettes
• 1 x 250g pack of halloumi, sliced into 8
• 4 handfuls of watercress or other salad leaves
• 2 handfuls of cherry tomatoes or 2 large tomatoes diced
• 2 large handfuls of fresh herbs (parsley and mint)
• 1 large ripe avocado
• 4 tbsp extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp of raw honey or maple syrup
• Pinch of chilli flakes, to taste
• Sea salt and black pepper

My Cookbook