Eat the Garden Courgette and Halloumi Salad

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The courgette bumper crop has begun…and continues…


Garden fresh zucchini are especially tasty when harvested young. If you are buying from the market or from the grocer, look for smaller zucchini as they hold up better when sliced into a salad. These ribbons are the perfect canvas for fresh lemon, chili, basil and a healthy glug of olive oil…and salt!!!

I’ve made this salad without the halloumi but my world is always better with cheese! You’ll see a number of other ‘optional’ ingredients – we’ve just incorporated what is ready for the picking in our garden but the courgettes are definitely the star of the salad.

Courgette Salad


  • Juice of 1/2 a lemon
  • 1/3 cup olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp sugar
  • Freshly ground pepper
  • 1/2 tsp or more red pepper flakes
  • Spot of mustard – just enough to emulsify


  • 4 courgettes or zucchinis, sliced paper thin with a vegetable peeler or mandolin
  • 1/4 cup very thinly sliced red onion, optional
  • 3 radishes, sliced paper thin, optional
  • Handful of freshly torn basil or mint
  • Lettuce leaves or pea shoots and tendrils for garnish
  • 250 g halloumi, cut into 3/4-inch cubes
  • 1 Tbsp olive oil for frying

Place the dressing ingredients into a jar and give it all a shake. Do this ahead of time so the pepper flakes release a bit of their heat!

Add a touch of olive oil to a frying pan over medium heat and brown the halloumi until warmed through.

Mix the sliced zukes, red onion, radish and basil in a large bowl and toss through the dressing right before serving. Arrange the dressed ribbons decoratively over the lettuce or pea shoots and top with halloumi.


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