The humble courgette can be transformed by a quick flash in a griddle pan. Prepare this up to a day ahead, chill, then return to room temperature before serving with the halloumi
Serves 6 as a side dish
4 medium courgettes 5 tbsp extra virgin olive oil 1 tbsp thyme leaves Handful of mint leaves, shredded Juice of 1 lemon 2 x 250g packs halloumi cheese, cut into 1cm slices 2 tbsp flaked almonds, lightly toasted
Step 1) Using a vegetable peeler or mandolin, slice the courgettes lengthwise into ribbons. Toss in 1 tablespoon of olive oil with the thyme, and season with salt and pepper. Place a griddle pan over a high heat (barbecue or stove top) until smoking hot. Griddle single layers of the courgette ribbons in batches, for about a minute on each side, until well marked and softened. Set aside until they are all cooked.
Step 2) Toss the cooked ribbons with the mint, lemon juice and 3 tablespoons of extra virgin olive oil, and season to taste, bearing in mind that the halloumi is salty. Coat the halloumi with
the remaining tablespoon of oil and cook in the griddle pan for 1 or 2 minutes a side until well marked, but don’t overcrowd the pan or the cheese will stew. Toss the halloumi with the courgettes while it’s still hot, scatter with flaked almonds and serve.
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