Recipe: Grilled Courgette, Beet Burger & Haloumi Salad01:00|BRANDED
A simple warm salad for weekday evenings. All the tasty components are grilled with good quality oil to enhance their flavour. Fresh homemade courgette dip adds a little Mediterranean feel. INGREDIENTS: For the salad - 2 large courgettes, quartered lengthwise - 1 pack black bean beetroot Burger - 200g Haloumi Cheese, sliced - extra virgin avocado oil - 1 cup peas, cooked in salted water - fresh mint & basil leaves For the Courgette Dip - 2 large courgettes, diced - 4 cloves garlic - a drizzle avocado cooking oil - ½ cup plain yoghurt - 2 tablespoons tahini - juice of 1 lemon - salt - pepper METHOD: 1. Make the courgette dip. Heat a generous drizzle of avocado cooking oil in a non stick fry pan over medium high heat. Add the diced courgettes and garlic, season with salt and pepper. Fry until the courgettes are soft and well browned. Cool. 2. Process the cooked courgette mixture, tahini, yoghurt, lemon juice, extra virgin avocado oil, salt and pepper until smooth. Set aside. 3. Preheat a char-grill pan or barbeque over medium heat. Cook the salad courgettes with a drizzle of oil until cooked through and slightly charred. Cook the haloumi for 1-2 minutes each side until golden. Keep warm. 4. Cook beetroot burgers according to the packet instructions. Keep warm. 5. Divide the courgette dip between plates and top with the beet burgers, courgettes, haloumi, herbs and peas. Drizzle over some more extra virgin avocado oil and serve with lemon wedges. This recipe is brought to you by fresh.co.nz.