Place water in a medium-sized saucepan; bring to the boil. Place zucchini into boiling water, it will stop bubbling briefly. Bring water to gentle boil, simmer 4-5 min, until zucchini just tender and bright in colour. Drain, rinse with cold water, place on a paper towel, and set aside.
Heat ½ the oil in a large heavy-based frying pan. Sautè capsicum and salt; 8-10min, until skin just starts to brown. Set to one side.
Heat remaining oil in a small non-stick frying pan. Slice each haloumi block into 6 pieces. Fry in hot oil; 1-2 mins each side, until just browned.
Stir zucchini into capsicum, divide evenly among serving plates. Top each serve with 3 pieces haloumi. Drizzle with chilli sauce and lemon juice if desired. Serve warm.
Top Tip:
Sundried tomatoes are a tasty addition to this salad, or if you need to add a little protein, asparagus, and spinach taste delicious.
- 6 cups water
- 4 small zucchini, ends removed, sliced lengthwise (4 strips per zucchini)
- ¼ cup olive oil
- 2 green capsicum, deseeded, sliced thinly
- 1 tsp salt
- 2 x 100g blocks low protein haloumi (Biocheese – Dairy free Halloumi)
- Sweet chilli sauce, lemon juice (optional)
