Grilled courgette & halloumi salad with caper & lemon dressing

• courgettes↗10-12 baby

  halved lengthways

• olive oil↗1 tbsp tbsp
• halloumi↗225g block g

  thinly sliced (about 16 slices)

• shallot↗1 long

  finely chopped

• chilli↗1 red

  finely chopped

• garlic clove↗1

  crushed

• lemon↗1

  zested and juiced

• capers↗2 tbsp tbsp
• olive oil↗3 tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 2

   Put the courgettes in a large bowl and drizzle with the oil. Add a pinch of salt, then toss.

3. 3

   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.

4. 4

   Meanwhile, heat a separate large non-stick frying pan and add the halloumi. Cook for a few minutes until golden on both sides.

5. 5

   Arrange the courgettes and halloumi on a large plate or platter, then spoon over the dressing.