Grilled Zucchini & Halloumi with Pitta Crisps & Hummus

Destination: Turkey. A quick vegetarian plate built around hummus - grilled halloumi and zucchini on top, a sharp raw salad alongside, and torn pitta crisps for scooping.

Serves 2 · 20 mins + prep

In your box

• Halloumi
• 1 ATLAS hummus tub
• 2 pitta breads*
• 1 zucchini
• 1 tomato
• 1 baby cos lettuce
• 1 spring onion bunch*

*Spring onion and pitta breads may be split across other dishes - please read each recipe carefully.

From your pantry

Olive oil, white wine vinegar, salt

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Get the hummus out of the fridge to come to room temperature. Preheat the oven to 180°C. Thinly slice the greens of 1 spring onion per person and leave the rest of the spring onion whole, trimming the roots off if desired. Slice the halloumi into 1cm thick slices. Dice the tomato. Using a peeler, slice half of the zucchini into ribbons and cut the remaining zucchini into 1cm thick slices. Cut the baby cos lettuce into quarters and wash thoroughly.

2. Grill the zucchini. Heat a splash of oil in a frying pan over medium-high heat. Add the 1cm thick zucchini slices and grill for 2-3 minutes or until golden brown and vibrant, flipping half way. Season with a pinch of salt. Set aside, reserving the pan.

3. Toast the bread. Add the pitta bread to a lined baking tray, drizzle with olive oil and bake for 5-7 minutes until golden brown and toasted.

4. Grill the halloumi. Return the pan to a medium-high heat. Add the halloumi and whole spring onion pieces and grill for 3-4 minutes or until golden brown and melted slightly, flipping half way. Serve immediately, or warm the halloumi again just before serving.

5. Mix the salad. In a bowl, combine the lettuce, tomato, zucchini ribbons and sliced spring onions. Toss with a drizzle of white wine vinegar and olive oil just before serving. Season with a pinch of salt.

To serve

Divide the hummus between serving plates. Top with the grilled halloumi and zucchini. Tear the pitta bread into rough pieces and serve with the salad.

Chef's tips

• Tear the pitta bread before baking for crispier edges.
• Spring onion roots are edible and are tasty grilled.
• Add a pinch of chilli flakes or za'atar to the salad.
• Dust the hummus with smoked paprika.
• Serve with grilled chicken if your family doesn't eat vegetarian food.

Allergens: dairy, sesame, wheat, gluten, onion.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish was in our Turkey Cuisine Box. See this week's menu →