Zucchini and Haloumi Salad
Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes
1 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- ½ cup low fat plain Greek yoghurt
- ¼ cup fresh dill
- 1 garlic clove, crushed
- 2 tablespoons lemon juice
- 1 ½ tablespoons olive oil
- Black pepper, to taste
- 3 medium zucchini, halved and sliced
- 1 teaspoon fresh rosemary leaves, chopped
- 225g haloumi, sliced
- 60g baby rocket
Method:
- ADD yoghurt, dill, garlic, lemon juice and 1 tablespoon olive oil to a food processor and blitz until smooth. Season with pepper and set aside.
- ADD zucchini, rosemary, and 2 teaspoons olive oil to a medium bowl. Toss to coat.
- HEAT a large frypan over medium-high heat. Add zucchini and cook for 2 minutes each side, or until golden. Transfer to a bowl and cover to keep warm.
- RETURN frypan to heat. Add haloumi and cook for 1 minute each side, or until golden. Add to zucchini and toss to combine.
- PLACE rocket, zucchini and haloumi on a serving platter. Drizzle over yoghurt dressing and serve immediately.
What's Great About It:
This zucchini and halloumi salad can easily be paired with any meat dishes as a wonderful side. Try mixing up the flavours by experimenting with other herbs, such as mint, or add extra vegetables like peas or caramelised onion.
