Quick Courgette and Halloumi Salad

Whenever I am looking for an easy, quick, and healthy dinner idea, this Quick Courgette and Halloumi Salad is one of my go-to recipes. I love the combination of different textures: the slightly rubbery texture of the halloumi, the softness of the courgettes, the crunchiness of the leaves, and the crispiness of the polenta chunks. If you're after some delicious and nourishing meal in under 30 minutes, try this Quick Courgette and Halloumi Salad!

Sometimes I add yellow or red bell peppers, radishes, or spring onions, and replace the spinach with other leaves, such as baby gem or rocket – depending on what I have at home. The more variety, the better for your gut! I had some leftover polenta that I did not want to go to waste, so I added it to this salad for extra colour and texture! This salad is so colourful, it makes me happy just by looking at these pics! :)

Courgette and Halloumi Salad

Quick Courgette and Halloumi Salad

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Prep time: 15 min

Cooking time: 10 min

Total time: 25 min

Servings: 2

INGREDIENTS

· 1 small courgette

· 1 halloumi, sliced · 1 cos lettuce, finely sliced · a small piece of cucumber, chopped

· 1 tomato, sliced

· 2 handfuls of spinach leaves

· crispy polenta (optional)

· thyme, fresh or dried

· olive oil

· lemon juice

· salt and pepper

· fresh parsley, chopped

DIRECTIONS 1. Cut the courgettes into 1cm / ½ inch thick semi-circles, season with salt, pepper, and some dried thyme.

2. Heat 1tbsp of olive oil in a large, non-stick frying pan and cook the courgettes until tender, flipping them once halfway through. Remove them from the pan.

3. Add another splash of olive oil and fry the halloumi for a few minutes each side until golden.

4. In the meantime, layer the salad onto the plates: first, add the finely sliced lettuce, sprinkle over the chopped cucumber, then add the tomatoes, the spinach, and the courgettes. 5. Season with salt and freshly cracked black pepper, olive oil, and lemon juice. 6. Finish with the fried halloumi slices and the crispy polenta if using. Sprinkle with chopped parsley and enjoy it fresh!

Tip: Polenta is easy to make and can be cooked the day before. First, cook the polenta according to the instructions on the packaging and pour it in a bowl and let it cool. Then cut it into rectangles or other shapes of your choice and fry it in a pan by adding a touch of olive oil, for a couple of minutes until it becomes crispy.

Did you try this recipe?

Let me know how it went in the Comments below and share a photo on Instagram with the tag: #madelaineskitchen