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Griddled courgette and halloumi salad Serves 6
* 4 medium courgettes
* 5tbsp extra-virgin olive oil
* 1tbsp thyme leaves
* handful mint leaves, shredded
* juice of 1 lemon
* 500g halloumi cheese, cut into 1cm slices
* 2tbsp flaked almonds, lightly toasted
Using a vegetable peeler or mandolin, slice the courgettes lengthwise into ribbons. Toss in 1tbsp of olive oil with the thyme and season with salt and pepper.
Place a griddle pan over a high heat until smoking hot. Griddle single layers of the courgette ribbons in batches for about a minute on each side until well marked and softened.
Set aside until they are all cooked. Toss the cooked ribbons with the mint, lemon juice and 3tbsp of olive oil and season with pepper to taste.
Coat the halloumi with 1tbsp of olive oil and cook in the griddle pan for 1-2 minutes on each side until well marked.
While the halloumi is still hot, toss in the courgettes and scatter with flaked almonds to serve.