Zucchini and Halloumi Salad

Name: Zucchini and Halloumi Salad
Prep time: 25 min
Cook time: 10 min
Yield: 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

Salads

A refreshing Zucchini and Halloumi Salad with creamy avocado and crispy halloumi. It’s the perfect light meal. You’ll love how easy it is to prepare!

PREP TIME

25 minutes

COOK TIME

10 minutes

SERVES

4-6

About this recipe

This Zucchini and Halloumi Salad came to life thanks to my sister-in-law, who kept raving about a salad she’d bought from her local takeaway shop. She asked me to recreate it, and after hearing her describe it in detail, I gave it a go without even tasting the original. The result? A delicious, light salad where the avocado base doubles as a dressing, so you don’t need much else.

The combination of thinly sliced zucchini, crispy halloumi, and fresh herbs makes this a refreshing dish. If you enjoy zucchini in salads, you should also try my zucchini and tuna salad for another light and tasty option. And for something a bit heartier, my Creamy Garlic Prawns recipe pairs wonderfully with zucchini for a quick and comforting meal.

Ingredients

2 avocados
1 tablespoon lemon juice (for the avocados)
½ cup parsley leaves
½ cup coriander leaves
⅓ cup mint leaves
3 medium zucchinis (shaved into ribbons using a peeler)
1–2 tablespoons preserved lemon, very thinly sliced (adjust based on saltiness, soak in water if too salty)
250 grams halloumi cheese
Olive oil (for frying halloumi and tossing salad)
Salt, to taste

Notes from Rouba

The avocado acts as a dressing, so no need for too much additional dressing.
The zucchini is shaved into ribbons using a peeler for a delicate texture.
Taste the preserved lemons before using; soak them in water if they’re too salty.
Fry the halloumi until just golden and crispy but not overcooked.

Method

Step 1. Prepare the Avocado Base

Mash the avocados with 1 tablespoon of lemon juice until smooth. Use a stick blender for a creamy texture. Spread this evenly at the bottom of a long serving dish.

Step 2. Prep the Salad Ingredients

Thinly slice the zucchinis with a peeler into long strips. In a large bowl, combine the parsley, coriander, and mint leaves. Slice 1–2 tablespoons of preserved lemon very thinly, and if they are too salty, soak them briefly in water, then drain.

Step 3. Cook the Halloumi

Cut the halloumi into 1 cm thick slices and lightly oil them. heat fry-pan and fry over medium heat until golden brown on both sides. Once cooked, cut the halloumi into finger-sized strips.

Step 4. Assemble the Salad

Toss the zucchini, herbs, and preserved lemon with olive oil (season with salt if necessary). Layer this over the avocado base. Scatter some halloumi strips throughout the salad and place the remaining strips on top.