Griddled vegetarian halloumi, charred courgette & pomegranate salad

Instructions

1. 1

   Make the dressing: in a small bowl combine Greek-style natural yoghurt, the zest of the lemon, 1 tbsp lemon juice, honey, crushed garlic clove, smoked paprika, a pinch of sea salt and a little ground black pepper. Stir until smooth and taste; set aside.

2. 2

   Prep the veg: trim the courgettes and slice each lengthways into 4 long slices. Core and cut the red pepper into 6–8 strips. Put the courgette and pepper in a bowl, drizzle with half the extra virgin olive oil (15 ml), sprinkle with a little sea salt and ground black pepper and toss to coat.

3. 3

   Slice the vegetarian halloumi into 1 cm-thick slices and brush both sides with the remaining extra virgin olive oil. Heat a heavy-based frying pan over a medium-high hob until very hot, then add the halloumi in a single layer. Fry without moving for 2–3 minutes until deeply golden, then flip and cook a further 2–3 minutes. Transfer to a plate.

4. 4

   Using the same pan, add the courgette and red pepper (you may need to do this in batches). Cook the courgette 2–3 minutes per side until charred and tender; cook the red pepper 6–8 minutes, turning so it softens and chars in places. Season to taste with a little sea salt and black pepper, then remove from the pan.

5. 5

   To assemble: spread the rocket across a large platter. Arrange the charred courgette and red pepper on top, add the griddled halloumi slices, dollop or drizzle the lemon-yoghurt dressing over everything, then scatter pomegranate seeds and torn fresh mint leaves. Serve immediately with the remaining lemon cut into wedges.

Tips

• Pat the halloumi dry with kitchen paper before oiling — excess surface moisture prevents a good crust.
• If your frying pan isn't large enough, cook the halloumi in batches so each slice has room to brown.
• Make the yoghurt dressing up to a day ahead; keep chilled and bring to room temperature for 15 minutes before serving.
• For extra charred flavour, finish the veg under a hot grill for 1–2 minutes after frying (watch closely).
• Leftovers keep in the fridge for 1–2 days; reheat gently in a low oven (150°C fan/170°C conventional) so the halloumi stays tender.

Substitutions

• vegetarian halloumi → firm tofu, pressed and marinated, fried until golden (same quantity)

  Noticeably different

• pomegranate seeds → dried cranberries or sliced cherry tomatoes, 70 g

  Stays close

• Greek-style natural yoghurt → plain dairy-free coconut yoghurt, 150 g

  Noticeably different

Nutrition

Per serving · estimated

480

Calories

22 g

Protein

20 g

Carbs

34 g

Fat

3 g

Fibre

12 g

Sugar

1500 mg

Sodium

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