GRILLED COURGETTE & HALLOUMI SALAD WITH CAPER & LEMON DRESSING
Dress this courgette and halloumi salad while everything is still fairly warm, then the courgettes will soak up the flavours of the caper and lemon dressing
Provided by Janine Ratcliffe
Categories Side dish
Time 30m
Number Of Ingredients 9
Steps:
- 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.
- Put the courgettes in a large bowl and drizzle with the oil. Add a pinch of salt, then toss.
- 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.
- Meanwhile, heat a separate large non-stick frying pan and add the halloumi. Cook for a few minutes until golden on both sides.
- Arrange the courgettes and halloumi on a large plate or platter, then spoon over the dressing.
Nutrition Facts : Calories 311 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 2 milligram of sodium
GRILLED COURGETTE SALAD WITH BASIL, MINT, CHILLI AND LEMON
A grilled courgette salad loaded with fresh basil, mint, chilli and lemon - it's best eaten at room temperature so don't put it in the fridge if you make it a little bit ahead. You will need a ridged grill pan or chargrill for cooking the courgette. Each serving provides 47kcal, 3g protein, 2.5g carbohydrate (of which 2.5g sugars), 2.5g fat (of which 0.5g saturates), 2g fibre and 0.1g salt.
Provided by Thomasina Miers
Categories Side dishes
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), chilli, sea salt and freshly ground black pepper.
- Heat a ridged grill pan until smoking hot and griddle the courgettes in batches, about four minutes per side, being careful not to crowd the grill pan. They should be tender, but with a crunch to them in the middle. If the strips are not quite cooked, leave them on the grill pan for longer, but watch the heat as you don't want them to burn. Don't be tempted to move the courgette while it is cooking or you won't get the chargrill marks across the flesh. Drain on kitchen paper.
- Toss the griddled courgettes in the lemon juice, mint, basil and a good slug of your best extra virgin olive oil.
Nutrition Facts : Calories 47kcal, Carbohydrate 2.5g, Fat 2.5g, Fiber 2g, Protein 3g, SaturatedFat 0.5g, Sugar 2.5g
GRILLED ZUCCHINI SALAD WITH MEDITERRANEAN DRESSING
This grilled zucchini salad with Mediterranean salad dressing is the perfect side dish. I also like to add summer squash, when it's in season, for a variation, or crumbled goat cheese when I want creaminess. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.
Nutrition Facts : Calories 220 calories, Fat 20g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 252mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS
Provided by Bobby Flay
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
- Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
- Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.
GRILLED COURGETTE SALAD
Grill your greens! This salad is ever so simple and tasty. Prepare the dressing first so you can quickly mix everything together and enjoy the salad while it's still warm! I'm afraid I can't take credit for this wonderful recipe - it's adapted from Eeva Kolu's food blog Voisilmäpeliä. :-)
Provided by stormylee
Categories Vegetable
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Make the dressing by whisking all ingredients together; season to taste.
- Slice courgettes lengthwise (a handheld cheese slicer works well - you want thin-ish slices, but not so thin that they break when you're grilling them).
- Drizzle courgette slices with olive oil and mix.
- Grill the slices, browning both sides.
- Mix grilled slices with the dressing, parsley and walnuts, and serve.
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