Grilled halloumi makes a nice change from the traditional feta – it’s not so salty and has a wonderfully chewy texture. This Greek salad pairs perfectly with some crusty sourdough bread and a glass of dry white wine.
Serves 2 as a main, 4 – 6 as an appetizer or side
Preparation: 20 minutes active
plus time for the halloumi to cool
250g (about 9oz) halloumi
2 tsp olive oil
1/2 a garden cucumber
1 large red onion
1 medium-large beef heart tomato
about a dozen pitted Kalamata olives
2 Tbsp freshly squeezed lemon juice
2 Tbsp olive oil
1 large clove garlic, crushed
1 tsp dried oregano
Slice the halloumi into slabs and drain on paper towel. Heat 2 tsp of olive oil in a grill pan, then fry halloumi until golden on both sides, a few minutes per side. Transfer to paper towel to drain and cool. Dice into bite sized pieces.
Split the cucumber lengthwise and slice into half moons.
Halve the onion and slice into half rings.
Cut the tomato into irregular chunks.
Toss together the salad ingredients, then whisk together the dressing ingredients and pour over the salad.
Refrigerate until ready to serve.