GRILLED HALLOUMI, COURGETTES AND PEPPERS RECIPE
Lacking in the barbecue department? You'll need nothing more than a grill to whip up this vibrant summery side, authentic charred marks and all. Here's the recipe, plus a few expert tips on getting the best from your grill pan.Shop Kitchen
- 1 packet halloumi
- 1 red pepper, halved and de-seeded
- 1 yellow pepper, halved and de-seeded
- 2 courgettes, chopped into 0.5cm slices
- 2 tablespoons olive oil
- 1 teaspoon zaatar
- 1 lemon, juice and zest
- Place the dry grill over a medium heat on the hob.
- Slice the halloumi into 6 thick slices and pat dry with a paper towel – if the halloumi is wet, it will stick to the grill.
- When the grill is hot enough, place the peppers skin side down onto the surface and grill until char lines appear. Once charred, turn the peppers over to cook the other side.
- Remove the peppers from the grill, place onto a chopping board and slice into quarters.
- Meanwhile, add the halloumi and courgettes to the grill and cook until char lines appear. Turn the halloumi and courgettes over, reduce the heat to low and cook on the other side until nicely caramelised.
- Mix together the olive oil, zaatar, lemon juice and zest to make a dressing and season to taste.
- Arrange the sliced peppers, courgettes and halloumi on a plate and pour over the dressing.
Cook's Top Tips
- To check if the grill is hot enough, add a few drops of cold water to the surface. If it sizzles and the water evaporates almost immediately, it's ready for use. If you see steam and no sizzle, heat the pan for a little longer and repeat.
- Don't be tempted to turn the food over until it has seared or the halloumi will stick.
- When using a cast iron grill, always heat up empty over a medium heat and allow to cool completely before placing in hot soapy water to clean.