Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 7.1 oz (200 g) halloumi, thick slices
- 10.6 oz (300 g) zucchini, lengthwise slices
- 8.5 oz (240 g) tomatoes, chopped
- 2.0 tsp (9 g) olive oil
- 1.1 oz (30 g) lemon juice
- 0.4 oz (10 g) fresh mint, chopped
- 0.5 tsp (1 g) black pepper
Method
- Pat halloumi dry and cut into 1/2-inch (1.3 cm) slices. Coat zucchini with the oil. Mix tomatoes with lemon, mint and pepper.
- Heat a clean grill to medium-high. Grill zucchini for 3–4 minutes per side until tender.
- Grill halloumi for 1–2 minutes per side until golden marks appear and it is hot through. Move it gently with a wide spatula.
- Serve immediately with zucchini and tomato salad; halloumi firms as it cools.
Cook’s note: Halloumi provides salt, so none is added. Use vegetarian-rennet halloumi if required; this is a Mediterranean-inspired international grill dish.
Allergens: Milk.
Approximate nutrition per serving: 422 kcal · Protein 25 g · Carbohydrates 13 g · Fat 30 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.