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Delicious seared zucchini and halloumi cheese plated beautifully

Seared Zucchini and Halloumi in Red-Wine Vinaigrette

A delightful and easy-to-prepare dish combining seared zucchini, rich halloumi, and a tangy red-wine vinaigrette, perfect for summer meals.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Vinaigrette
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • Salt to taste Salt
  • Pepper to taste Pepper
For the Main Dish
  • 2 medium zucchinis, sliced
  • 8 oz halloumi cheese, sliced
  • 2 tablespoons olive oil
  • Fresh herbs for garnish Fresh herbs (like parsley or dill)

Method
 

Making the Vinaigrette
  1. In a bowl, whisk together red wine vinegar, honey, salt, and pepper to make the vinaigrette. Set aside.
Cooking the Zucchini and Halloumi
  1. Heat olive oil in a skillet over medium-high heat.
  2. Add sliced zucchini and season with salt and pepper. Sear for about 3-4 minutes on each side until golden brown.
  3. Add the halloumi slices to the skillet and cook for about 2 minutes on each side until crispy and golden.
  4. Remove from heat and toss the zucchini and halloumi with the vinaigrette.
Serving
  1. Garnish with fresh herbs and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain the texture of the halloumi. Experiment with different herbs in the vinaigrette for added flavor.