So easy & quick.

This seared haloumi with zucchini & basil is so quick & easy you will be making it again and again. It comes from one of my favorite Vegetarian cook books. The Australian Women’s Weekly fast fresh vegetarian. This is a gorgeous book with amazing photos & great recipes.

For your meat eaters just pan fry some chicken with a little lemon zest.



Seared Haloumi with Zucchini & Basil

Abundant Food Co
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Blog, Recipes


  • 90 gram Slivered almonds
  • 1 tbsp olive oil
  • package 180 gm haloumi cheese
  • 0.66666666666667 cup olive oil
  • 1 fresh small red chilli
  • 1 cup firmly packed fresh basil leaves
  • 1 tbsp lemon juice
  • 1 tbsp finely grated lemon rind
  • Zucchini
  • 1 lemon cut into wedges


  • Stir nuts in a large frying pan over medium heat until toasted lightly. Remove from pan. Cool. Put 2 tablespoons aside.
  • Use a vegetable peeler to cut ribbons lengthways from the zucchini
  • Blend rind, juice, basil, nuts, chilli & half the oil until finely chopped.
  • Transfer mixture to a small bowl, stir in the remaining oil. Season to taste.
  • Cut haloumi horizontally, then cut each half into 3 pieces crossways.
  • Heat 1 tablespoon of oil in the fry pan over medium heat, cook haloumi over low heat until browned on both sides.
  • Layer haloumi & zucchini on serving plates. Drizzle with basil mixture the sprinkle with toasted nuts. serve with lemon wedges.

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