Halloumi, Courgette & Chickpea Salad

Fresh, colourful and full of Mediterranean flavours, this Halloumi, Courgette & Chickpea Salad is the perfect dish for warm summer days. Grilled halloumi and charred courgettes are paired with protein-packed chickpeas, fresh dill and tangy lemon for a light yet satisfying meal that's ideal for lunch, dinner or sharing with friends.

Cooked using the Haden Retro Grill with adjustable temperature control, this recipe is quick to prepare and delivers beautifully charred vegetables and perfectly golden halloumi every time.

Made by Beth Adamson @boroughchef.

Serves

4 portions

Ingredients

• 2 blocks halloumi cheese, cut into ½cm thick slices and patted dry
• 2 large courgettes, sliced into ½cm thick diagonal slices
• 1 x 400g can chickpeas, drained and rinsed
• 1 small shallot, finely diced
• 4 sun-dried tomatoes, finely chopped
• 1 tbsp fresh dill, chopped
• 1 lemon (zest and juice)
• 1 tsp runny honey
• Olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat the Haden Contact Grill to 200°C.
2. Toss the courgette slices with a drizzle of olive oil and season with salt and pepper. Arrange them in a single layer on the grill, cooking in batches if needed. Close the grill and cook for around 5 minutes, or until tender with deep char marks. Remove and set aside.
3. Lightly coat the halloumi slices with a little olive oil. Place them on the preheated grill in a single layer, close the lid and cook for around 5 minutes, until golden and lightly charred.
4. Meanwhile, combine the chickpeas, diced shallot, chopped sun-dried tomatoes, dill and honey in a large serving bowl. Add the lemon zest and juice, then season with salt and freshly ground black pepper to taste.
5. Add the grilled courgettes and halloumi to the bowl and gently toss everything together until evenly combined.
6. Serve immediately while the halloumi is warm, with extra dill and a squeeze of fresh lemon if desired.