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Grilled Courgette, Asparagus and Feta/Halloumi Salad

Grilled Courgette, Asparagus and Feta/Halloumi Salad

The ideal gorgeous, colourful, summery dinner. A fair amount of vegetable preparation but worth the effort! Fantastic as a side with grilled chicken or steak.

You can shop the ingredients here!


Pesto Dressing


  • Preheat the oven to 170C and cut the tomatoes in half. Mix the tomatoes with a splash of olive oil, salt, and pepper
  • Bake these tomatoes for about 50 minutes until semi-dry
  • Prepare and blanch the asparagus for 4 minutes in boiling water, then rinse in cold water. Toss in a couple tablespoons of olive oil with salt and pepper.
  • Using a potato slicer, thinly slice the courgettes lengthwise. Again coat in a tablespoon of olive oil, salt and pepper. 
  • Heat a griddle pan to a high heat and grill the courgettes and asparagus until lightly charred on each side. Leave to cool. 
  • If using halloumi cheese, coat the griddle with oil and cook until golden brown.
  • Lastly to make the pesto dressing, blitz in a blender until smooth
  • Now assemble the salad, laying the rocket on the bottom, the vegetables on top, and the cheese to finish. Then drizzle the pesto dressing on top. 
  • Serve and enjoy!

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