Here you go Sarah, just in time for your summer!
Mediterranean halloumi salad
serves 2 (with a decent amount left-over for seconds)
1/5 small red onion, finely sliced
6-8 medium vine tomatoes, sliced
100g roasted peppers in sunflower oil, drained but keep the oil
caperberries
black olives (ana doesn't allow these)
1 pack of halloumi
handful of basil
crusty bread
1. Put the onion in a bowl and pour over enough freshly boiled water to cover. Leave for a couple of minutes, then rinse with cold water in a sieve. This takes the edge off of the onions.
2. Sliced the sliced onions on the plates, and scatter over the onions, roasted peppers, caperberries and olives. Drizzle with a couple of tablespoons of the reserved sunflower oil.
3. Thickly slice the halloumi. Heat a frying pan over a high heat, and cook the cheese in batches for one minute on each side until golden. Layer the cooked halloumi over the tomatoes, sprinkle a good handful of basil and drizzle some more oil over the top.
Enjoy!
sources
mediterranean halloumi salad - Delicious, June 2010, p24
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Mmmmm, delicious, we still have a pack of halloumi left over from last week so might have a go, my version had cooked halloumi, baby spinach, cherry toms, some sundried toms, croutons and balsamic dressing, lovely. Also, I made your sesame chicken salad last night with a few changes, Ron says it was the best thing I have served him in ages! Will blog it.
ReplyDeleteWow, that is serendipitous because I made a kinda-sesame chicken with the left-over roast for lunch today. Didn't have any sesame so made do with walnut oil instead. Wasn't too bad, but the rice noodles were predictably terrible...
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