Serves 4 as a side / starter 250g block halloumi 2 courgettes 50g pine nuts 1 lemon Olive oil 1 clove garlic, crushed Optional: pinch dried chilli flakes Sea salt and freshly ground black pepper Fresh parsley or mint, to garnish 1. Cut the block of halloumi into thick slices then set aside. Lightly toast the pine nuts in a dry frying pan then put to one side. 2. Use a potato peeler or a mandolin to thinly slice the courgettes lengthways. Set aside and sprinkle with salt to help draw out some of the water. 3. Make the dressing by mixing the juice of the lemon with an equal amount of olive oil. Add the clove of crushed garlic and season with salt and pepper. Add the chilli flakes if using. 4. Pat the courgette slices dry. Heat a griddle pan on a medium heat until fairly hot. Brush the courgette and halloumi slices lightly with olive oil. 5. Start with the courgette slices; fry them gently for a minute or two either side until nicely browned and tender. They won't take very long! Set them aside under some foil to keep warm. 6. Do the same with the halloumi slices until charred and cooked through. 7. Plate up by layering the courgette slices and halloumi up on top of each other then drizzle with the dressing. 8. Garnish with the toasted pine nuts and fresh herbs.