Zucchini & Halloumi Salad

• celkový čas: 20 minutes

Ingrediencie

It’s soft, crispy, tangy, rich — all at once.

For the zucchini & halloumi:

4 medium zucchini

Salt

2-3 tablespoons La Tourangelle Olive Oil

3/4 cup halloumi, cut into bite sized pieces

For the dressing:

1/4 cup white wine, rice or champagne vinegar

1 clove minced garlic

3 tbsp La Tourangelle Olive Oil

1 tbsp honey

Salt and pepper to taste

For the salad:

Big handful greens (I used arugula and mixed greens)

1/2 cup thinly sliced shallots

1/2 cup chopped dates

2 tbsp chopped almonds

Postup

Slice the zucchini in half lengthwise, then score the tops of the zucchini diagonally, and then slice into thirds.

Add the zucchini to a plate and top liberally with salt. Let the zucchini sit for 15 minutes then pay dry with paper towels. Do not rinse.

While the zucchini sits, make the dressing. Heat the vinegar over medium high with the garlic for about 1-2 minutes until it reduces about half (this happens fast). Turn the heat off, add the olive oil, honey, salt and pepper. Whisk and set aside.

Heat a large skillet over medium high heat, add 1 tablespoon olive oil and the zucchini face down (do this in batches—do not over crowd and use more oil if needed ). Sear for about 2-3 minutes per side, then remove to a plate, clean out the pan and add 1 tablespoon olive oil and the halloumi. Cook for 1 minute per side. Place it on a plate.

Add the greens, the zucchini, the halloumi, the shallots, the dates and the almonds to a bowl. Add dressing to taste and toss.