Grilled Haloumi with Walnut & Zucchini Medley
The summer months are truly behind us now, but the HelloFresh team has been looking forward to cosy nights in with their favourite Mediterranean style recipes. The sweetness of the zucchini, along with the creaminess of the haloumi makes this one a favourite the world over.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
70 g
rocket
50 g
walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
¼ cup
parsley
½
red onion
1 tsp
Dijon mustard
½
lemon
3
zucchini
1 block
haloumi
(Contains: Milk;)
Not included in your delivery
3 tbs
olive oil
salt
pepper
Utensils
Cooking Steps
Wash and cut all vegetables. Juice the lemon. In a large salad bowl combine the rocket, walnuts, parsley, and finely sliced red onion. In a small jar or bowl add the olive oil, dijon mustard, and lemon juice, and then shake or whisk with a fork until emulsified. Taste and adjust seasoning with salt and pepper accordingly. Set the dressing aside.
Thinly slice the zucchini diagonally. Preheat a griddle pan or frying pan over a medium heat and add a generous dash of oil. Lay out the zucchini, season with some salt and pepper and then cook for 2 minutes per side or until golden brown, you will need to do this in batches. Set the zucchini aside. Add the haloumi to the same pan and cook for 2 minutes on either side. Remove from the pan.
Toss the grilled zucchini through the salad along with a good grind of salt and pepper and then divide between plates. Serve with the grilled haloumi on top and drizzle over the vinaigrette. Did you know? Zucchini can also be yellow and in this case is often mistakenly regarded as squash!
