Grilled zucchini salad & halloumi crumble
A fresh green salad to celebrate the season — the smoky char on the zucchini and the crispy halloumi crumble make it one you’ll want to have on repeat.
Equipment
- cast iron grill pan
- coarse grater
- cooking brush
Ingredients
- 2 zucchini
- 100 gr halloumi
- 80 gr rucola
- a handful of fresh basil leaves
- 30 gr Parmigiano Reggiano
- 30 gr pecan nuts
- 30 gr cashew nuts
- high quality olive oil
- white balsamic vinegar
- salt & pepper
Instructions
Grilled zucchini
- Cut the zucchini diagonally into ½ cm slices.
- Heat a cast iron grill pan until very warm.
- Meanwhile, spread out the slices of zucchini on a board and brush some olive oil on them.
- Grill the slices by putting them in the grill pan without any overlap. Grill each slice on both sides until nicely charred. Sprinkle some salt over each slice as soon as it’s ready and set aside to cool down a bit.
Halloumi crumble
- While the zucchini cool down, grate the halloumi using a coarse grater.
- Heat a little olive oil in a frying pan and fry the grated halloumi, stirring occasionally, until it’s crispy and golden — this is your halloumi crumble.
Salad
- Put the grilled zucchini, rucola and whole basil leaves in a salad bowl. The zucchini can still be lukewarm, but make sure they’ve cooled down enough so they won’t wilt the rucola and basil.
- Drizzle some high quality olive oil and some white balsamic vinegar over it.
- Shave some thin Parmigiano curls over the salad using a cheese slicer or peeler. Add the pecan nuts, cashew nuts and the halloumi crumble.