Light, fresh, mild yet salty. The perfect thing for a spring evening. This salad comes from Genussvoll vegetarisch, the German version of Yotam Ottolenghi’s Plenty, given to us recently by F’s mom. It is easy and quick to prepare and can be done either on the stovetop or the barbecue (once the weather gets warmer). The original recipe calls for shaved parmesan, but we saw halloumi at the supermarket and F thought it would be a great compliment to the salad — it was. We also added more greens than the original, which calls only for basil. It was delicious warm and just as good cold the next day; I’d definitely make this again.
Zucchini & Hazelnut Salad with Grilled Halloumi
- 75g hazelnuts
- 5 small zucchinis, sliced diagonally in 1-cm pieces
- 4 tbsp olive oil
- to taste: salt & pepper
- 1 tbsp balsamic vinegar
- 1 cup fresh basil leaves
- 1 bag of mixed greens
- 1-2 blocks of halloumi cheese, sliced into 1-cm pieces
- Roast the hazelnuts: heat the oven to 300F (150C). Put the nuts on a baking sheet and roast them, stirring once, for 12-15 minutes or until they are browned. Let them cool, then slip the skins off and roughly chop them.
- Meanwhile, heat two pans on the stove to medium-high heat. Slice the zucchini and toss the pieces in a bowl with half of the olive oil and some salt and pepper. Wash the greens and let them drain.
- Put a bit of olive oil into one pan, and grill the cheese slices in that pan for 3-5 minutes per side, until they have nice golden-brown crusts. In the other pan, grill the zucchini pieces for 2 minutes per side, until soft and browned.
- Put the cooked zucchini in a bowl with the balsamic vinegar, add the greens and hazelnuts, and toss. Serve the cheese on the side.