Charred Halloumi, Courgette & Asparagus Salad With Herb Dressing

Servings Prep Time Cook Time

Ingredients

• 3 courguettes
• A large bunch of asparagus
• 20/30 cherry vine-tomatoes
• 1 bag of rocket leaves
• 1 block of halloumi cheese
• A handful of parmesan shavings
• 1 tbsp extra virgin olive oil
• 1 tsp salt
• A pinch of black pepper

Dressing

• Sea salt flakes
• 3 tbsp olive oil
• 1 clove of garlic
• 100g basil leaves
• 25g mint leaves

Directions

1. Slice the courgettes lengthways.
2. Drizzle olive oil over the asparagus and the courgettes, and season.
3. Place the courgettes directly on the cooking rack in the Charlie Oven (at 200°C), position the rack 4 rack positions above the flame. Char on each side for 2 minutes.
4. At the same time, place the asparagus on a higher cooking rack, char all the vegetables at the same time.
5. Cut the halloumi into strips and char directly on a cooking rack inside the Charlie Oven.
6. Take a large serving plate and arrange a bed of rocket, then drape over the charred vegetables.
7. Add the halloumi, tomatoes and parmesan flakes.
8. For the dressing, put all the ingredients in a blender and blend until smooth. Dollop spoonfuls of the dressing across the top of the salad and serve.

Recipe Note

Make this salad your own: add olives, add toasted hazelnuts or charred peppers. The dressing is a real show stopper. The benefit of the Charlie Oven is a huge capacity to char everything together quickly. This salad goes with everything.