Chilli barbecued halloumi with courgette salad

Prep 0 h : 5 m
Cook 0 h : 5 m


  • 125ml lemon juice

    90g honey

    2 tbsp olive oil

    1 clove garlic, chopped

    1 fresh long red chilli, thinly sliced

    750g halloumi cheese, cut into 1cm thick slices

    240g courgette

    170g asparagus, trimmed

    ½ cup loosely packed fresh mint leaves

    50g sorrel or beetroot leaves or spinach


  • Combine lemon juice, honey, oil, garlic and chilli in a small jug.

    Place halloumi in a large shallow glass or ceramic dish.

    Pour half the juice mixture over halloumi; cover and refrigerate for an hour.

    Reserve remaining juice mixture for dressing.

    Using a vegetable peeler, peel courgette and asparagus into thin long ribbons and rounds.

    Combine courgette, asparagus and mint in a large bowl; place on a platter.

    Cook halloumi, on a heated oiled grill plate (or grill or bbq flat plate) over medium-high heat for 11/2 mins on each side or until browned lightly.

    Pour any remaining marinade from dish over halloumi; cook for a minute to caramelise.

    Serve halloumi with salad, drizzled with reserved dressing.