Good morning here me will give you a recipe halloumi courgette salad which is delicious The way making it is very easy. You just need to be careful to get results from halloumi courgette salad which has aroma and taste that can evoke our tastes.

So that the result of halloumi courgette salad, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare halloumi courgette salad delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings required in prepare

1. Prepare 500 g Halloumi Cheese
2. Use 4 eggs
3. Prepare 1 cup Self Raising flour
4. Prepare 20 ml Lime Juice
5. Take to taste Sea Salt & Pepper
6. Use 250 g Cottage Cheese
7. Prepare 1/2 bunch Basil
8. Take 4 Roma Tomatoes
9. Take 250 g Quinoa
10. Take 10 pkg Rocket
11. Take 200 g Pumpkin / sunflower seeds (soaked overnight)
12. Prepare 1 Spanish Onion

Serve with triangles of toasted pitta bread. Prepare to taste of Sea Salt & Pepper. Combine the courgette, olives, cherry tomatoes and onion in a bowl with the lettuce. Cover the lentils with plenty of water in a large saucepan with a lid and a pinch of salt.

How to cook Halloumi Courgette Salad:

1. Grate Zucchinh and halloumi into mixing bowl
2. Add eggs, flour, lime juice and seasoning; mix until combined and wet consistently (like a pancake batter)
3. Cut roma tomatoes into quarters, season and roast on 150 degrees Celsius for approximately 30-40 minutes
4. Cook qunioa until soft. Use 1 part qunioa to 2 part liquid ratio.
5. Chop basil and add to mixing bowl. Add cottage cheese, mix well until all combined
6. Pan fry Zucchini fritters until lightly golden on both side. Approx 1 min per side
7. Drain season and cook in a dash of olive oil. oven at 150 degrees for 40 min - 1 hour
8. Assemble the salad; Qunioa - Rocket - Roasted Tomato - Basil Cottage Cheese - Roasted Seeds - Zucchini Fritters
9. Drizzle a dash ofolive oil and lime juice to servre
10. Done and ready to serve!

To make the basil oil, blitz all the ingredients in a blender until smooth. Serve as a gluten-free starter or side dish Charred courgettes, runner beans & ricotta Method Put the couscous in a heatproof bowl. Fluff the couscous with a fork, then add the courgettes, sundried tomatoes, olives and lemon juice. Using a vegetable peeler or mandoline, peel ribbons of the courgette and carrot into the bowl; finely slice the cores. Toss in the dressing, then set aside to marinate while you prepare everything else.

relatives or to be ideas for you who want to do culinary business. Good luck!