This griddled zucchini and halloumi salad is the summer side dish you’ll make on repeat

Our griddled zucchini and halloumi salad is a super tasty side for your barbecue recipes, and a great main for vegetarians, too.

The humble zucchini can be transformed by a quick flash in a griddle pan or on the grill (don't cook it too long or it will go from deliciously succulent to soggy).

You can prepare this dish up to a day ahead, chill, then return to room temperature before serving with the halloumi.

Ingredients

• Serves 6 as a side dish
• 4 medium zucchini
• 5 tbsp extra virgin olive oil
• 1 tbsp thyme leaves
• Handful of mint leaves, shredded
• Juice of 1 lemon
• 2 x 8.8 oz packs halloumi cheese, cut into 0.4 inch slices
• 2 tbsp flaked almonds, lightly toasted

The Homes & Gardens method

1. Using a vegetable peeler or mandolin (OXO Good Grips Mandolin at Amazon is our tried-and-trusted mandolin), slice the zucchini lengthwise into ribbons.
2. Toss in 1 tablespoon of olive oil with the thyme, and season with salt and pepper.
3. Place a griddle pan (the Sensarte griddle is Amazon's top seller) over a high heat (barbecue or stove top) until smoking hot. You can do this part of the recipe on your grill, but a griddle pan is much easier.
4. Griddle single layers of the zucchini ribbons in batches, for about a minute on each side, until well marked and softened. Set aside until they are all cooked.
5. Toss the cooked ribbons with the mint, lemon juice and 3 tablespoons of extra virgin olive oil, and season to taste, bearing in mind that the halloumi is salty.
6. Coat the halloumi with the remaining tablespoon of oil and cook in the griddle pan for one or two minutes a side until well marked, but don’t overcrowd the pan or the cheese will stew.
7. Toss the halloumi with the zucchini while it’s still hot, scatter with flaked almonds and serve.

If you're serving this up as a main, it's wonderful accompanied by our garlic and herb flatbread. Pair it with our grilled lamb for barbecue heaven. Looking for another great veggie main? Try our stuffed peppers with harissa yogurt.