Midweek Med Salad

INGREDIENTS:

• 2 courgettes, washed
• 1 pack halloumi cheese
• Handful cherry tomatoes
• Few handfuls mixed salad leaves
• Few sprigs fresh mint
• Handful pine nuts, toasted if preferred
• Lemon juice
• Black pepper

METHOD:

1. Heat griddle on the hob with the ridged side uppermost over a medium heat.
2. Halve tomatoes and arrange with the salad leaves onto a platter or bowl.
3. Remove the beef and set aside.
4. Thinly slice courgettes lengthways, spread on board and drizzle sparingly with a little of the olive oil.
5. Take 3 or 4 slices of courgette at a time and cook on the griddle for a few minutes without moving until they start to brown, turn over and leave to cook for a couple more minutes.
6. Once griddled on both sides, set aside on a plate and repeat until all the courgette is cooked.
7. Slice the halloumi into about 8 pieces and add to hot griddle again searing on both sides (you may need to increase heat a little).
8. Arrange courgette slices and halloumi onto the salad and sprinkle with pine nuts.
9. Season with pepper, a squeeze of lemon juice, then scatter over the mint leaves to serve.