BBQ COURGETTE AND HALLOUMI SLICES
Elevate your BBQ experience with this simple yet flavorful Courgette and Halloumi Slices recipe, combining perfectly grilled courgette rounds with golden and crisp halloumi for a delicious smoky side or appetiser. The courgette softens with beautifully caramelised edges while the halloumi maintains its texture without melting, enhanced by a light brush of olive oil and a sprinkle of oregano. These BBQ cougette and halloumi slices are naturally gluten-free, which is packed with protein and rich flavour, making them an ideal pairing for summer salads, mezze platters or as part of a vegetarian spread. This recipe proves that minimal ingredients and effort can create restaurant-quality results at home, which is ready in just 15 minutes.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Barbecue / Grill
OCCASION/HOLIDAY
Backyard BBQ, Picnic, Summer, Quick Meals
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Wheat / Gluten‑Free, Low / No Sugar, Quick & Easy, Kid Friendly
DISH TYPE
Fritter
INGREDIENTS
- ½ courgette sliced into 6 rounds
- 30 g halloumi cheese, sliced into 3 pieces
- 1 teaspoon olive oil
- Pinch of dried oregano
FULL NUTRITIONAL INFORMATION
- Calories:140 kilocalories
- Protein:8 grams
- Carbohydrates:3 grams
- Fat:11 grams
- Saturated Fat:5 grams
- Fibre:1 gram
- Sugar:2 grams
- Sodium:380 milligrams
PREPARATION
- Preheat Grill Or Pan: Heat a barbecue grill or heavy-based griddle pan to high flame (around 200 °C). Ensure grates or pans are clean and lightly oiled to prevent sticking.
- Slice Evenly: Cut the courgette into six 5 mm-thick rounds to ensure uniform cooking. Slice the halloumi into three pieces, each roughly 30
- Brush With Oil: Arrange courgette and halloumi on a plate. Drizzle 1 teaspoon olive oil over all pieces, using a brush or fingers to coat evenly without excess.
- Season: Sprinkle a pinch of dried oregano over each courgette round and halloumi slice, pressing gently so the herb adheres to the oil-coated surfaces.
- Grill Courgette: Place courgette rounds on the hot grill and cut‑side down. Cook for 2 to 3 minutes until the underside develops clear grill marks and begins to soften. Flip and grill for a further 2
- Grill Halloumi: At the same time or immediately after, place halloumi slices on the grill. Cook for 1½ to 2 minutes per side until golden and crisp, taking care not to overcook or let it melt through the grates.
- Rest: Transfer all grilled pieces to a warm plate and let rest for one minute to allow juices to settle and flavours to meld.
- Plate: Arrange courgette and halloumi slices alternately on a serving platter. Serve immediately while hot and slightly smoky.
PREP TIME
5 minutes
COOKING TIME
8 minutes
TIPS
- Uniform Thickness: Slice courgette and halloumi evenly to ensure both cook at the same rate and get consistent grill marks.
- Dry Surfaces: Pat halloumi and courgette dry before oiling; excess moisture prevents proper searing.
- Oil Control: Use just enough oil to prevent sticking and encourage char; too much can cause flare-ups.
- High Heat: Preheat grill or pan thoroughly, so a hot surface sears quickly, locking in texture and flavour.
- Monitor Cheese: Halloumi browns rapidly, and watch closely to avoid over-browning or sticking.
- Serve Hot: Grilled halloumi firms up as it cools, so serve immediately for the best texture.
VARIATIONS
- Herb Mix: Substitute oregano with mixed Italian herbs, thyme or rosemary for varied aromatics.
- Spicy Twist: Add a pinch of chilli flakes or drizzle with chilli oil before grilling for heat.
- Citrus Zing: Squeeze ½ teaspoon lemon juice over the finished platter for brightness.
- Veggie Boost: Add sliced red pepper or zucchini ribbons to the grill alongside for colour and variety.
- Balsamic Glaze: Drizzle 1 teaspoon reduced balsamic over the plated slices to add sweet‑tart complexity.
PREPPING AND STORAGE
- Fridge: Store cooled grilled courgette and halloumi separately in airtight containers for up to two days. Reheat halloumi in a 180 °C oven for 5 minutes and courgette for 3 minutes to refresh and warm.
- Freezer: Freezing is not recommended because grilled halloumi loses its squeaky texture, and courgette becomes mushy after freezing. Always serve fresh for the best quality.