Chargrilled Halloumi and Courgette Salad with Pomegranate Seeds

AS SEEN IN WILTHSHIRE LIFE MAGAZINE

This is a recipe which I created for Wiltshire Life Magazine and it will appear in the May edition which comes out today.

The article discusses my culinary journey and how I  learnt to cook with my family. This recipe draws on the Mediterranean influences in my cooking and contains some amazing ingredients from the region.

Serves 4

9oz/250g small courgettes
8oz/ 200g halloumi cheese cut into thick slices
4oz/100g toasted walnuts
4oz/100g pomegranate seeds
4 rye crisp breads
mixed salad leaves
salt and pepper

Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
2oz/50g fresh mint –leaves picked and chopped

Shave the courgettes into thin ribbons with a potato peeler and place into a bowl. Mix all the dressing ingredients together and pour half the dressing over the courgette ribbons and set aside. 

Prepare your salad plates by placing a crisp bread in the bottom of each plate ( or you can use one large platter). The crisp bread acts as a base for your salad ensuring your salad leaves don’t get soggy and soaking up all the lovely juices from the dressing.

Place your salad leaves on top of the crisp breads.

Toast the walnuts in a hot frying pan for a few minutes. Take care to watch them carefully as they burn easily. Set aside.

Preheat the grill and place the halloumi slices under the grill and cook until brown.

   Arrange on top of the salad leaves. Sprinkle over the toasted walnuts and pomegranates and drizzle with the remaining dressing.