Description
Salty, crispy halloumi and fresh zucchini and tomatoes combine for a delicious warm summer salad! Vegetarian & Keto-Friendly.
Ingredients
- 2 medium zucchini
- 8 oz mini heirloom or cherry tomatoes
- 8 oz halloumi cheese, cut into 1/4 inch slices
- olive oil
- sea salt & pepper
- fresh basil, cut into ribbons
Instructions
- Preheat the oven to 400° F. Line a baking sheet with parchment paper or aluminum foil.
- Lightly toss the tomatoes in olive oil and sea salt and spread out on the lined baking sheet. Roast for 30 minutes.
- Meanwhile, wash and dry the zucchini. Slice the zucchini in half lengthwise, then use a Y vegetable peeler to create long ribbons, working from the cut-side out to the exterior. Set the ribbons aside.
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Cook the halloumi slices for 1-2 minutes on each side, or until brown and crispy. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini ribbons and toss very briefly (just enough to warm).
- To assemble, layer first the zucchini ribbons, then the roasted tomatoes topped with the crispy halloumi. Sprinkle with salt and freshly cracked pepper and top with basil ribbons. Enjoy warm.
- Cuisine: Salad
Keywords: Halloumi, Vegetarian, Zucchini, Tomato
