Grilled halloumi & tomato salad
This salad is very simple, however it’s success lies in using ripe, seasonal tomatoes and serving the salad whilst the grilled halloumi is still warm and soft.
Grilled halloumi & tomato salad
Serves 4
1kg mixed seasonal tomatoes
500g halloumi cheese
Herb dressing
1/2 cup fresh herbs (mint, parsley, basil, dill)
1/4 cup extra virgin olive oil
1 clove garlic
juice of 1/2 lemon
Sea salt & black pepper to taste
Thickly slice the tomatoes and arrange onto a platter.
Heat a griddle pan lightly brushed with olive oil. Grill thick slices of halloumi for about 2 min per side. Arrange on top or in between tomato.
Drizzle with herb dressing and serve immediately.
Cooks tip: This salad is best enjoyed immediately as grilled halloumi can turn rubbery when cold.
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