Halloumi, Courgette, Green Bean & Tomato Salad.

Summer seems like it has well and truly gone and as autumn is now here, I find the nights really drawing in and for the first time in months, the thermostat is turned up in the late evenings as there is definitely a noticeable change in the temperature.

One thing that does remind me that summer has only just gone, is the glut of cherry tomatoes in the greenhouse, everything was late starting this year and as a result, there is still quite a bit of seasonal veg growing.

Here’s a recipe for a great salad that uses up my excess tomatoes and its still warm enough for a few more lunchtime salads!

This recipe will serve 4.


2 courgettes, sliced lengthways into ribbons
4 tablespoons of extra-virgin olive oil
500g Halloumi cheese
1/4 teaspoon of chilli flakes
90g of mixed leaf salad
250g green beans, blanched for a few minutes
250g cherry tomatoes, halved
15g basil, finely chopped
1 small garlic clove, very finely chopped
1 1/2 tablespoons of red wine vinegar
Salt and black pepper to season
Toasted pitta bread to serve


Heat a griddle pan until hot.

Drizzle the courgettes with a tablespoon of olive oil, season and cook until lightly marked on each side. Set aside.

Slice the halloumi into 12 even slices and sprinkle with the chilli flakes. Cook the slices in the hot griddle pan for 1-2 minutes on each side.

Divide the salad leaves between four plates and top with the blanched beans and cherry tomato halves.

Add some courgette slices and 3 pieces of halloumi to each plate.

Make the dressing by mixing the remaining olive oil, basil, garlic and vinegar together. Season well and drizzle a little over each salad.

Serve with toasted pitta bread.

Happy Eating!

Toasted Pitta Breads.

Toasted Pitta Breads.


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