Courgette & cheddar cornbread
Enjoy this cheesy cornbread with a spicy chilli, or toasted and topped with poached eggs and grilled tomatoes for breakfast
Grilled courgette & halloumi salad with caper & lemon dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 10-12 baby courgetteshalved lengthways
- 1 tbsp olive oil
- 225g block halloumithinly sliced (about 16 slices)
For the dressing
Nutrition: Per serving
- kcal311
- fat25g
- saturates11g
- carbs4g
- sugars4g
- fibre2g
- protein16g
- salt2g
Method
step 1
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.
step 2
Put the courgettes in a large bowl and drizzle with the oil. Add a pinch of salt, then toss.
step 3
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.
step 4
Meanwhile, heat a separate large non-stick frying pan and add the halloumi. Cook for a few minutes until golden on both sides.
step 5
Arrange the courgettes and halloumi on a large plate or platter, then spoon over the dressing.
