This salad combines all my favourite ingredients. It is perfect for this time of year, as the courgettes are at its best at the moment. You can also leave the vegetables to marinate for a couple of hours before serving, but always fry halloumi at the last minute, as it is best served warm.
CARROT, COURGETTE AND HALLOUMI SALAD
(adapted from Waitrose magazine)
2 tablespoons olive oil
1 teaspoon toasted sesame oil
1 tablespoon cider vinegar
1 teaspoon light brown sugar
1 tablespoon light soy sauce
1 teaspoon freshly grated ginger
2 large carrots
50g cashew nuts
1 teaspoon black sesame seeds
250g halloumi, cut into 1cm slices
- To make a dressing whisk the oils, sugar, vinegar, soy sauce and ginger together in a large bowl. Using a vegetable peeler or a spiraliser, peel ribbons of the courgettes and carrots into the bowl with the dressing, toss it all together, set aside to marinade while you prepare everything else.
- In a large non-stick frying pan toast the cashew nuts for 3-4 minutes over a medium heat until golden, set aside. Next toast the sesame seeds for 2-3 minutes, set aside with the nuts.
- Fry halloumi for 1-2 minutes on each side until golden.
- Lift the vegetables from the dressing and put on a plate. Top with the halloumi and scatter over the nuts and seeds. Serve immediately while the cheese is still warm, spooning over a little extra dressing, if you like.