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!

Recipe «Warm zucchini and haloumi salad with yoghurt drizzle» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.