Grilled Courgette, Beet Burger & Haloumi Salad
A simple warm salad for weekday evenings. All the tasty components are grilled with good quality oil to enhance their flavour. The fresh homemade courgette dip adds a little Mediterranean feel.
Ingredients
For the Salad:
- 2 large courgettes quartered lengthwise
- 4 black bean beetroot burger patties
- 200 g Mainland haloumi Cheese sliced
- Olivado Extra Virgin Avocado Oil
- 1 cup peas cooked in salted water
- Superb Herb Mint leaves
- Superb Herb Basil leaves
For the Courgette Dip:
- 2 large courgettes diced
- 4 cloves garlic
- A drizzle Olivado Avocado Cooking Oil
- ½ cup Anchor plain yoghurt
- 2 tbsp Chantal Organics tahini
- 1 Lemon juice only
- Salt
- Pepper
Instructions
- 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.
- Process the cooked courgette mixture, tahini, yoghurt, lemon juice, Extra Virgin Avocado oil, salt and pepper until smooth. Set aside.
- 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 or until golden. Keep warm.
- Cook beetroot burgers according to the packet instructions. Keep warm.
- Divide the courgette dip between plates and top with the beet burger, courgettes, haloumi, herbs and peas. Drizzle over some more Extra Virgin Avocado oil and serve with lemon wedges.
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