Marinated courgette ribbons with halloumi, chilli and mint
( SERVES 4 )
Too hot to cook? This dish requires minimal time sweating over a hot stove. It also works well as part of a packed lunch.
TIP: If you don’t eat dairy products, replace the halloumi with some roasted and salted cashews.
- Trim the ends from the courgettes, then ‘shave’ into ribbons with a vegetable peeler or mandolin. Set aside. Put the garlic, lemon zest, juice and chilli flakes in a large bowl and stir well. Whisk in the olive oil until combined. Add the zucchini and stir to mix. Cover loosely and set aside to marinate for 15 minutes.
- Set a heavy pan over medium heat and grease with a little oil. Cut the halloumi into 1cm slices and fry for 2-3 minutes each side until golden. Remove from the heat and set aside for a minute, then cut into thin fingers. Add these to the salad with the mint leaves and toss gently before serving.
See more of Lucy's courgette recipes