Courgettes and halloumi with sauce vierge

الكوسة والحلوم مع صلصة

Juicy seared steak, griddled halloumi cheese or spicy
chilli salsa will really make your salad leaves sing...

Serves 4





Meat-free delight: Halloumi cheese works well with courgettes






INGREDIENTS

• 8 medium courgettes, cut lengthways into 4-6 slices
  
• 350g (12oz) halloumi cheese, sliced across into 16 pieces
  
• 50ml (2fl oz) extra virgin olive oil
  
• 3 medium-sized ripe vine tomatoes
  
• 10g (¼oz) flat-leaf parsley, leaves chopped
  
• Sea salt crystals and freshly ground black pepper
  
• Rocket and edible flowers (rocket flowers, borage or pansy petals)
  
• Oven-crisped flat breads
  

For the sauce vierge

• 75ml (2½fl oz) extra virgin olive oil
  
• 1 clove garlic, crushed
  
• 25g (1oz) anchovy fillets in oil, finely chopped
  
• Juice of 1 lemon
  

METHOD











1 Put
the courgettes on a tray, toss in a little oil and set aside. Put the
halloumi on a plate, coat with oil and season with pepper. Halve the
tomatoes, remove the cores, and cut into quarters.

2 Squeeze
to remove most of the seeds and chop into small dice. Heat a ridged
grill pan on a medium heat and when smoking hot cook the
courgettes for 1-2 minutes per side until ridges appear. Do the same with the halloumi.

3 To
make the sauce vierge, put the oil, garlic, anchovies and lemon juice
in a pan. Heat for 1 minute, then add the tomatoes and parsley until
just warmed through.

4 Arrange
the courgettes and halloumi between the plates and pour over the sauce.
Top with rocket leaves and scatter with the rocket and edible flowers.
Serve with oven-crisped flat bread on the side.

شكلها زاكيه

تسلم ايدك جالودي

galodi

تعال عندي بكره بلكي سجلناك بدورة لغه بس هالمره عربي

بصفتك متغرب 43 سنه في الخارج

ياسمين

اشكر مرورك

فارس الاحلام

مين قلك تدخل هون طيب

يا اخي ليش بتغار مني انت عشان انا اصولي فرنسية