Grilled Halloumi Salad with Tomato, Cucumber & Mint

Ingredients

For 2 portions

• 🧀 200g halloumi
• 🍅 3 medium tomato
• 🥒 150g cucumber
• 🥕 1 medium carrots
• 🫒 30g black olives
• 🫘 120g chickpeas, canned
• 🌿 10g fresh mint
• 🌿 6 leaves basil
• 🏺 2 Tbsp olive oil
• 🍋 1.5 Tbsp lemon juice
• 🌿 0.25 Tsp black pepper

Method

1. Cut the tomatoes into wedges and the cucumber into chunky half-moons. Peel the carrot into ribbons with a vegetable peeler. Drain and rinse the chickpeas.
2. Dressing: whisk the olive oil with the lemon juice and black pepper. (No salt needed – the halloumi and olives are salty.)
3. Toss the tomatoes, cucumber, carrot, chickpeas and olives with most of the dressing and arrange on two plates.
4. Cut the halloumi into 1 cm slices and pat dry. Heat a griddle or non-stick pan over medium-high heat (no oil needed).
5. Cook the halloumi for 1–2 minutes per side until deep golden with char lines. It softens as it cooks, so turn it carefully.
6. Lay the hot halloumi over the salad, scatter with the torn mint and basil and drizzle with the remaining dressing. Eat straight away, while the halloumi is warm and soft.