Warm Zucchini & Haloumi Salad with Yoghurt Drizzle

If you like your salads, this is a great way to continue eating salads as the weather starts to cool down. Zucchini’s are high in essential nutrients and have a low glycaemic index while the haloumi adds a nice amount of protein. All topped off with a ‘herbalicious’ yoghurt dressing.

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  • Ingredients


  • 3 (600g) zucchini, halved, sliced diagonally
  • 1 tsp fresh rosemary leaves, chopped
  • 2 tbsps extra virgin olive oil
  • 250g haloumi, sliced
  • 50g baby rocket
Yoghurt Drizzle
  • 1/2 cup plain Greek-style yoghurt
  • 1/4 cup chopped fresh dill
  • 1 garlic clove, crushed
  • 2 tbsps lemon juice
  • 2 tbsps extra virgin olive oil
  1. Make Yoghurt Drizzle: Place yoghurt, dill, garlic, lemon juice and oil in a food processor. Process until smooth. Season with salt and pepper. Set aside (you can make this the day before to save time).
  2. Place zucchini, rosemary and 1/2 the oil in a bowl. Toss to coat.
  3. Heat a large, non-stick frying pan over medium-high heat. Add zucchini. Cook for 2 minutes each side or until golden. Transfer to a heatproof bowl. Cover to keep warm.
  4. Combine haloumi and remaining oil in a bowl. Toss to coat. Return pan to heat. Add haloumi. Cook for 1 minute each side or until golden. Add to zucchini. Toss to combine.
  5. Place rocket, zucchini and haloumi on a serving platter. Season with pepper. Top with Yoghurt Drizzle. Serve immediately.
Recipe from Taste at

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