Charred courgettes & manouri

Charred courgettes & manouri

Love halloumi? Meet manouri – it’s less salty, has a softer texture and tastes great hot off the grill.

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  • Serves4
  • CourseSide
  • Prepare8 mins
  • Cook12 mins
  • Total time20 mins

Ingredients

  • One quanity of marinade (see Cook's tip)
  • 1 tbsp olive oil
  • 2 x 170g packs manouri, cut into 8 strips
  • 2 x 200g packs baby courgettes
  • 1 bunch trimmed and halved jumbo salad onions

Method

  1. Make 1 quantity of marinade (see Cooks' tip below).

  2. Drizzle olive oil over the manouri, baby courgettes and salad onions, then put on a medium-hot part of the barbecue. Cook for 10 minutes, turning occasionally, until the vegetables are charred and tender. Brush with marinade and turn again. Cook for a further 1-2 minutes until starting to caramelise, then brush again and cook for a final 1-2 minutes. Serve, drizzling over any remaining marinade, if you like.

Cook’s tip

Try making one of our favourite marinades for this recipe: Preserved lemon and zhoug marinade, Herby anchovy marinade or Soy and gochujang marinade.

For a vegan version, use 2 x 200g packs of smoked tofu instead of the manouri..

Nutritional

Typical values per serving (not including marinade) when made using specific products in recipe

Energy

1,787kJ/ 433kcals

Fat

41g

Saturated Fat

29.9g

Carbohydrates

4.7g

Sugars

4.5g

Fibre

1.2g

Protein

11g

Salt

1.4g

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