Grilled Courgette and Halloumi Salad

• Whatever quantity of courgettes you have to hand, ideally of different colours and no more than 15cm long (i.e. young ones not semi-marrows!)
• About 1/3 to 1/4  that amount of halloumi cheese

- Slice the courgettes lengthways, about half a cm thick.  Salt them and leave to drain for at least half an hour
- Slice the halloumi to the same thickness
- Brush both with oil lightly and grill for a few minutes on each side, either on a barbecue or a griddle, so that you get nice black lines.  The courgettes should be a bit al dente still
- Combine in a bowl and dress lightly with olive oil and balsamic vinegar
- At the last minute, toss in a small handful of basil leaves

Ideally serve still slightly warm