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Seared Halloumi & Charred Courgette
Seared Halloumi & Charred Courgette

Seared Halloumi & Charred Courgette

with Chargrilled Capsicum Yoghurt

Turn up the heat with tonight’s juicy halloumi, served with a charred courgette salad and smokey-sweet capsicum relish yoghurt that brings the whole dish to life. It’s bold, bright, and bursting with big BBQ vibes—no grill required!

Tags:
Veggie
Allergens:
Milk
Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Halloumi

1 packet

Chargrilled Capsicum Relish

1 packet

Greek-Style Yoghurt

1 packet

Rocket leaves

1

Lemon

1

Courgette

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories506 kcal
Energy (kJ)2120 kJ
Fat35.2 g
of which saturates20.4 g
Carbohydrate17.4 g
of which sugars12.3 g
Dietary Fibre3.2 g
Protein28.6 g
Sodium1180 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan

Cooking Steps

Cook the courgette
1

• Thinly slice courgette lengthways. • Meanwhile, cut halloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook courgette, turning until tender, 2-4 minutes. Transfer to a large bowl and season. Set aside to cool slightly.

Cook the steak
2

• Meanwhile, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate to rest. Season with salt and pepper.

Make the capsicum yoghurt
3

• Slice lemon into wedges. • In a small bowl, combine chargrilled capsicum relish and Greek-style yoghurt. • To the bowl with the zucchini, add rocket leaves and a generous squeeze of lemon juice. Season to taste.

Finish & serve
4

• Divide seared halloumi and charred courgette between plates. • Serve with capsicum yoghurt. Enjoy!