Best Grilled Courgette Halloumi Salad With Caper Lemon Dressing Recipes

GRILLED COURGETTE & HALLOUMI SALAD WITH CAPER & LEMON DRESSING

Steps:

• 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.
• Put the courgettes in a large bowl and drizzle with the oil. Add a pinch of salt, then toss.
• 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.
• Meanwhile, heat a separate large non-stick frying pan and add the halloumi. Cook for a few minutes until golden on both sides.
• Arrange the courgettes and halloumi on a large plate or platter, then spoon over the dressing.

GRILLED HALLOUMI APPETIZER SALAD

Steps:

• Preheat grill.
• Slice Halloumi in half lengthwise.
• Rub Halloumi halves with 1 tablespoon of the olive oil.
• Drizzle one tablespoon of the olive oil on the red onion slices and one tablespoon on the zucchini slices.
• Grill Halloumi, red onions and zucchini, until beginning to blacken, turning frequently, about 2-4 minutes per side.
• Transfer Halloumi to a cutting board and slice each piece in half to make four pieces.
• Transfer Halloumi and vegetables to large platter.
• Drizzle with olive oil and lime juice to taste, and sprinkle with freshly ground pepper.
• Serve warm.

GRILLED VEGETABLES WITH LEMON-CAPER DRESSING

Steps:

• Slice the eggplant and zucchini lengthwise. Sprinkle the slices with salt and put them in a colander for 30 minutes to drain the bitter juices. Pat them dry with a dish towel.
• Preheat grill. Grill the red peppers until the skins blacken. Put them in a paper or plastic bag and close it. When the peppers are cool, slip off their skins. Cut the peppers in strips and set them aside.
• Lightly brush the remaining vegetables with some of the olive oil and grill the slices on both sides. Put them on a serving platter when they are done.
• While the vegetables are grilling, make the dressing. Combine the remaining oil with the garlic and lemon juice. Mix thoroughly. Arrange the vegetables on a platter and pour the dressing over them while they are still warm. Garnish with the red pepper strips and sprinkle with oregano, capers, sea salt and pepper. Serve at room temperature (do not refrigerate).