Marinated courgette ribbons with halloumi, chilli and mint

Too hot to cook? This dish requires minimal time sweating over a hot stove. It also works well as part of a packed lunch.

TIP: If you don’t eat dairy products, replace the halloumi with some roasted and salted cashews.

Ingredients

4	Courgettes (Main)
1	Garlic clove, crushed to a paste with a large pinch of flaky salt
1	Lemon, finely grated zest and juice
2 pinches	Dried chilli flakes (Main)
3 Tbsp	Extra virgin olive oil
200 g	Halloumi (Main)
1 large handful	Fresh mint (Main)

Directions

1. Trim the ends from the courgettes, then 'shave' into ribbons with a vegetable peeler or mandolin. Set aside. Put the garlic, lemon zest, juice and chilli flakes in a large bowl and stir well. Whisk in the olive oil until combined. Add the zucchini and stir to mix. Cover loosely and set aside to marinate for 15 minutes.
2. Set a heavy pan over medium heat and grease with a little oil. Cut the halloumi into 1cm slices and fry for 2-3 minutes each side until golden. Remove from the heat and set aside for a minute, then cut into thin fingers. Add these to the salad with the mint leaves and toss gently before serving.

See more of Lucy's courgette recipes

• Baked tarakihi with courgettes and lemon-butter sauce

• Raspberry and courgette chia jam