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Za’atar-spiced zucchini and haloumi with hummus

Jessica Sepel

2 minute read
za'atar spiced zucchini and haloumi salad

This dish is perfect to make if you’re entertaining or just looking to impress. Haloumi and hummus are a match made in heaven! If you’d prefer a plant-based option, simply swap the haloumi for vegan cheese.

Serves: 4

Ingredients

  • 4 zucchinis, sliced lengthways
  • 3 tbsp olive oil
  • sea salt and pepper, to taste
  • 2 tbsp za’atar spice blend
  • 250g haloumi, cut lengthways into 1cm thick slices
  • 4 tbsp good-quality hummus
  • 2 tbsp sesame seeds
  • 2 tbsp pumpkin seeds
  • handful of fresh parsley, chopped
  • ½ lemon, juiced

Method

  1. Pre-heat oven to 180°C. Line a baking tray with baking paper.
  2. Arrange the sliced zucchinis on the baking tray and drizzle with 2 tbsp olive oil. Sprinkle with sea salt, pepper and za’atar spice. Roast in the oven for 30 minutes, or until the zucchinis are golden.
  3. Meanwhile, heat 1 tbsp of olive oil in a non-stick pan over medium heat. Add slices of haloumi to the pan. Fry for 2–3 minutes, or until the haloumi is golden on one side and then flip and fry on the other side. Once both sides are golden, turn off the pan. Set aside.
  4. Spread the hummus on a serving plate and add roasted zucchini slices. Arrange the haloumi and top with extra za’atar, sesame and pumpkin seeds. Garnish with fresh parsley and drizzle with lemon juice, to serve.

About the author

Founder of JSHealth, author of two best-selling books and accredited nutritionist, Jessica Sepel is passionate about taking a balanced approach when it comes to food. Jess believes we need to give up diets to overhaul our relationship with food and advocates for moderation, mindfulness at meals and healthy body image.

Check out more articles by Jess, including the delicious and healthy recipes she’s created exclusively for nib.

See all articles

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