Mediterranean courgette and halloumi pan-fry

Mediterranean courgette and halloumi pan-fry: a quick recipe with courgette, halloumi, red onion, garlic, oregano and olive oil for hearty everyday cooking.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 450 kcal per serving
• Protein: 28 g
• Fat: 34 g
• Carbs: 12 g

Ingredients

• 2 courgettes
• 250 g halloumi
• 1 red onion
• 2 tbsp olive oil
• 1 clove of garlic
• 1 tsp oregano

Method

You’ll need: frying pan · chopping board · knife · sieve

1. Drain the halloumi and cut it into cubes. Cut the courgettes into half-moons and finely chop the red onion and garlic.
2. Heat olive oil in a large frying pan and fry the halloumi over a high heat until golden brown all over. Then take it out of the pan and set aside briefly.
3. Add more olive oil to the pan and fry the courgettes, red onion and garlic until the veg is lightly browned but still tender-crisp.
4. Add the oregano and black pepper to the veg and mix everything well. Fry a little longer so the flavours develop.
5. Return the halloumi to the pan and gently fold it in. Heat everything together briefly.
6. Serve hot straight away, while the halloumi is golden brown outside and soft inside.

Good to know

When things need to be quick, this pan-fry is exactly my thing. Savoury, uncomplicated and with plenty of roasted flavour. A meal like this is on the table without much effort.

Swaps

Halloumi → sheep's or goat's milk feta (crumblier, also provides protein and calcium); courgette → aubergine (brings more fibre per serving); red onion → shallot (milder in flavour, also contains plant compounds); olive oil → avocado oil (heat-stable, mainly monounsaturated fats)

Allergens

Contains milk. Suitable for children in small, easy-to-chew pieces; during pregnancy generally fine with pasteurised halloumi – the important thing is to heat it through thoroughly.