Zucchini, Mint & Haloumi Salad

Adapted from recipe by Donna Hay

from Fast, Fresh, Simple

Serves 2 as a light meal or appetiser, or

Serves 1 person as a substantial meal


2x small-medium zucchini

large handful of mint leaves, finely shredded

large handful or two of baby spinach leaves

flaky sea salt & freshly ground black pepper

1/4 of a preserved lemon, flesh discarded and skin finely sliced

1 tablespoon pomegranate molasses

1 tablespoon extra virgin olive oil

200g haloumi, thinly sliced

extra virgin olive oil for brushing & drizzling

pinch dried chilli flakes

1x lemon halved


Heat a non-stick frying pan over medium heat.  Brush haloumi lightly with olive oil on both sides, and sprinkle over dried chilli flakes.  Add haloumi and lemon (cut-side down) to the preheated pan.  Cook the haloumi until golden brown on both sides, by which time the lemon flesh will also be golden and caramelised.


Meanwhile, cut the zucchini into juliennes, and add to a medium sized bowl with the shredded mint, preserved lemon, pomegranate molasses, extra virgin olive oil, salt and pepper.  Toss gently until everything is combined.


To serve, arrange salad on plates and top with a few slices of the haloumi.  Drizzle with a little extra olive oil and squeeze over the caramelised lemon. 

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