Put lunchtime on a pedestal with this elegantly ribboned courgette salad.
1 John West Fridge Pot Tuna in Sunflower oil
1/2 tsp olive oil
1 medium courgette, thinly sliced on the diagonal
2 handfuls baby spinach
2 large vine tomatoes, cut into wedges
1/2 tin or carton chickpeas in water (approx 115g drained weight)
1/2 225g pack Halloumi cheese, cut into about 8 slices
1 tsp sesame seeds
1 tsp aged balsamic vinegar
2 sprigs fresh flat leaf parsley, leaves picked
- Slice the courgettes and coat in a few drops of oil. Heat a griddle pan or non stick frying pan over high heat and griddle the courgettes for 1-2 minutes each side until golden.
- Place the spinach, tomatoes and chickpeas onto a serving plate with the griddled courgettes.
- Wipe the griddle pan and heat over high heat and add the slices of Halloumi (don’t add any oil). Leave to cook for 2-3 minutes without moving them, until golden, then turn over and cook the other side. Sprinkle over the sesame seeds then transfer to the serving plate.
- Sprinkle over the parsley leaves then finish with a drizzle of balsamic vinegar.