Zucchini
Provençal vegetables and haloumi with garlic croutons
A flavour-packed Provençal salad with eggplant, zucchini, cherry tomatoes, haloumi, olives and garlic croutons.
Seared haloumi with zucchini and basil
The basil mixture, without the lemon rind and juice, can be made several days ahead; keep tightly covered in the refrigerator or freeze for up to 3 months. Add the lemon just before serving. Make sure you cook the haloumi just before serving, as it becomes tough and rubbery on cooling. Note
Mushroom, tomato and zucchini skewers with white bean puree
You need 12 skewers; if using bamboo skewers, soak them in water 1 hour before use to prevent splintering or scorching. Note
Sumac chicken and zucchini skewers
Soak bamboo skewers in cold water for an hour before using to prevent them from splintering and scorching. Note