Courgette halloumi

Summer on a plate – a bit like transporting yourself somewhere hot and sunny 

Serves 4



  • 1tbsp rapeseed oil
  • 6 medium courgettes, sliced
  • 200g broad beans
  • 50g walnuts
  • 50ml olive oil
  • 2tbsp white wine vinegar
  • 600g halloumi


  1. Mix the oilive oil and vinegar together and set aside.
  2. Cut the courgette into three, length ways and then cut into chunks diagonally. Heat the rapeseed in a pan, add the courgette and cook until turning golden.
  3. Meanwhille, boil a pot of water and add the broad beans – cook for 5minutes.
  4. Slice the halloumi into pieces, lay on a grill tray and pop under the grill until turning brown, then turn them.
  5. Drain the broad beans and stir into the courgettes along with the nuts. Dish out onto plates, top with halloumi and drizzle in dressing.

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