Turkish-Spiced Halloumi with Charred Zucchini and Mint
Golden halloumi and smoky zucchini meet a bright lemon, mint, and cumin dressing in this quick Turkish-inspired starter, made without high-FODMAP onion or garlic.
Follow the steps below to cook the desired recipe
1. Whisk together 1 tablespoon of the olive oil, cumin, smoked paprika, lemon zest, 1 tablespoon lemon juice, black pepper, and a small pinch of salt. Set the dressing aside.
2. Heat a grill pan or heavy skillet over medium-high heat until very hot.
3. Brush the zucchini ribbons lightly with the remaining olive oil. Grill in batches for 1–2 minutes per side, until tender with browned edges. Transfer to a platter.
4. Add the halloumi slices to the hot pan and cook for 2–3 minutes per side, until deeply golden and warmed through.
5. Arrange the halloumi over the zucchini. Drizzle with the lemon-spice dressing.
6. Scatter the mint and parsley over the top and serve warm. Taste and add a little more lemon juice or salt if needed.
250 g halloumi, patted dry and cut into 1 cm slices
250 g zucchini, cut lengthwise into thin ribbons
2 tbsp olive oil, divided
1 tsp ground cumin
½ tsp smoked paprika
1 lemon, zest finely grated and juice squeezed
2 tbsp fresh mint leaves, finely chopped
1 tbsp fresh parsley, finely chopped
¼ tsp black pepper, freshly ground
salt, to taste
