Griddled halloumi, courgette and asparagus

(21 ratings)

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Griddled halloumi, courgette and asparagus
Griddled halloumi, courgette and asparagus
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe The salty flavour of the halloumi is the perfect accompaniment to the greens in this spring veg dish. Asparagus, courgettes and pea shoots drizzled in a lemon, soy sauce and honey dressing makes a lovely light lunch for a warm day


  • 200g (7oz) asparagus spears
  • 6 baby courgettes, halved lengthways
  • 2 tbsps olive oil
  • 225g pack of halloumi cheese, sliced into 12
  • 4 handfuls of pea shoots or baby salad leaves
For the dressing:
  • 2 tbsps olive oil
  • Juice of half a lemon
  • Half a tsp each soy sauce and honey
  • 2 teaspoons caraway seeds, toasted

You can replace halloumi with crumbled feta, and caraway with fennel seeds.


  1. Coat the asparagus and courgette lightly in oil and cook in batches in a griddle pan until tender. Set aside on a warm plate. Coat the cheese slices in the remaining oil and griddle them.
  2. Meanwhile, whisk all the dressing ingredients in a jug.
  3. Arrange the cheese and the veg on warm plates. Drizzle with dressing and put a few pea shoots or salad leaves on top.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 306(kcal)
  • Fat 26.0g
  • Saturates 11.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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(21 ratings)

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