Grilled Courgette and Halloumi Salad with Lemon Caper Dressing

Make the dressing by combining the chopped shallot, red chilli, crushed garlic, lemon zest, lemon juice, capers, and 1 tbsp cold water in a small bowl. Stir well until evenly mixed.

Put the halved courgettes in a large bowl, drizzle with the olive oil, and toss to coat them evenly.

Heat a griddle pan over high heat until very hot. Grill the courgettes cut-side down in batches for 4 to 5 minutes, until char marks appear and they begin to soften. Turn and cook for 2 to 3 minutes more, then transfer to a serving plate or shallow bowl.

While the courgettes cook, heat a large non-stick frying pan over medium-high heat. Add the halloumi slices in a single layer and cook for 1 to 2 minutes per side, until golden and lightly crisp.

Arrange the warm halloumi over the grilled courgettes. Spoon over the lemon and caper dressing just before serving so the vegetables stay glossy and fresh.