This recipe was born of an idea suggested to me by a vegetarian friend who had bought some sambal hijau but not yet found a use for it. I have been slack in figuring anything out admittedly, the mint in sambal hijau particularly lends itself to lamb and as that is possibly my favourite meat I have been playing around with it that way.
I had a space in the menu planner for lunch and thought I'd give this a try. Pushed for time and not wanting to overly complicate things I made the simplest of lunches in about 12 minutes. Sambal hijau is the main flavour carrier here, green chillies, mint and coriander all at the fore. The halloumi tempers the heat of the chillies for sure but you still have a lovely spicy heat and flavour that lifts an otherwise mediocre dish to the next level.
Another option is to turn this into canapes - if you cut the courgette into discs instead of length ways and follow the same procedure you can have a plate full of spicy courgette canapes ready in no time.
If you can think of any variations on the theme please leave a comment at the bottom of the page and I will be sure to try it out.
Serves 2 as a light lunch, depending on courgette size
Sambal Hijau - to your liking, you can see how much I used below, about a teaspoon each
4x halloumi slices
Sesame seeds to sprinkle over
Turn your grill on high.
Slice the courgettes length ways so you have 4 long pieces. Spread the samba hijau over the entire length, use as much or as little as you like.
Lay the halloumi on top of the courgette and sprinkle over the sesame seeds.
Place under the grill for about 5 minutes or until the cheese begins to brown. Remove from the grill, season if required and serve immediately. A side salad would have helped the hunger if only I had the foresight.