Warm zucchini and haloumi salad with yoghurt drizzle

Cooking Salads Warm zucchini and haloumi salad with yoghurt drizzle

Vegetarian and gluten-free, this salad will feel like a treat for anyone - zucchini and haloumi drizzled with a creamy yoghurt dressing!

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Make Yoghurt Drizzle: Place yoghurt, dill, garlic, lemon juice and oil in a food processor. Process until smooth. Season with salt and pepper. Set aside (see note).
  2. Place zucchini, rosemary and 1/2 the oil in a bowl. Toss to coat.
  3. Heat a large, non-stick frying pan over medium-high heat. Add zucchini. Cook for 2 minutes each side or until golden. Transfer to a heatproof bowl. Cover to keep warm.
  4. Combine haloumi and remaining oil in a bowl. Toss to coat. Return pan to heat. Add haloumi. Cook for 1 minute each side or until golden. Add to zucchini. Toss to combine.
  5. Place rocket, zucchini and haloumi on a serving platter. Season with pepper. Top with Yoghurt Drizzle. Serve immediately.

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3 zucchini, halved, sliced diagonally
1 tsp fresh rosemary leaves, chopped
2 tbsp extra virgin olive oil
250g haloumi, sliced
50g baby rocket
1/2 cup plain Greek-style yoghurt
1/4 cup chopped fresh dill
1 garlic clove, crushed
2 tbsp lemon juice
2 tbsp extra virgin olive oil

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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