Indy Power of The Little Green Spoon shows us how to prepare the most mouth-watering summer salad…
Balsamic Halloumi Courgette Salad
This salad is summer on a plate. The flavours are so fresh and comforting and it’s just made to be eaten out in the sun. Halloumi is one of my all time favourite treats and I try not to have it too often because I end up eating the whole block! This is my new favourite way to have it and only makes my obsession grow stronger. It goes so well with the fresh basil and pine nuts and the crunch of the raw courgette – this is a real classic!
2 Large Courgettes
10 Cherry Tomatoes
3 Tablespoons of Pine Nuts
100g of Halloumi
For the Dressing:
3 Tablespoons of Balsamic Vinegar
4 Tablespoons of Olive Oil
1 Teaspoon of Dijon Mustard
Step 1: Slice the halloumi into thin slices and add it to a large pan on medium heat. Use the rest of the pan to toast your pine nuts. Cook the halloumi for a few minutes on each side until crispy and golden.
Step 2: While they’re cooking, spiralize your courgettes and finely chop the basil. Add them both to a large bowl with the tomatoes.
Step 3: Combine the dressing ingredients and whisk them well.
Step 4: Drizzle the dressing into the bowl and toss everything. Sprinkle the pine nuts on and top with halloumi. Enjoy!
Watch Indy make the salad below: