Peak Season
Heirloom Tomato & Basil Salad
Heirloom tomato salad with thick-cut ripe tomatoes, torn basil, flaky salt and good olive oil. Five ingredien
View Recipe →Ingredients
- 450g halloumi, cut into 1cm slabs
- 1 tbsp olive oil, for the pan
- 500g mixed ripe tomatoes, cut into wedges
- 1 cucumber, half-moons
- 1/2 red onion, thinly sliced
- Large handful mint leaves, torn
- Juice of 1 lemon
- 1 tsp honey
- 3 tbsp extra-virgin olive oil
- 1/2 tsp dried oregano
- Black pepper
Instructions
Prep the vegetables
Toss the tomatoes, cucumber and red onion in a wide bowl with a pinch of salt. Let them sit while you cook the cheese.
Dry the halloumi
Pat the halloumi slabs completely dry with paper towel. Any surface moisture will stop them browning.
Grill
Heat the oil in a griddle or non-stick pan over medium-high. Cook the halloumi 2 minutes per side without moving it, until deep golden with clear grill marks.
Dress and serve
Whisk the lemon juice, honey, olive oil and oregano. Toss the vegetables with most of the dressing, lay the hot halloumi over the top, spoon the rest over, and finish with mint and black pepper. Serve immediately.
