Griddled halloumi, courgette and asparagus recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 10 min

Nutrition per portion

Calories 306 kCal 15%
Fat 26g 37%
  -  Saturates 11g 55%
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  • 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


    • 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.

    • Meanwhile, whisk all the dressing ingredients in a jug.

    • Arrange the cheese and the veg on warm plates. Drizzle with dressing and put a few pea shoots or salad leaves on top.

    Top tip for making Griddled halloumi, courgette and asparagus

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

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