I know halloumi isn't made in Lancashire but hey I am allowed to try other classic dishes from other countries. I wanted a cheese that would stand up the robust flavours of a herb salad. I love the way in southern Europe they aren't afraid to use herbs as a salad ingredient, which impart a lovely herbal background to the salad. Absolutely delicious and a salad that will transport to the Mediterranean in moments.
Ingredients
- Halloumi, sprinkled with smoked paprika
- Cucumber - chunky chopped
- Tomatoes - chunky chopped
- Mixed salad leaves - torn into large pieces
- Rocket - torn
- Flat leaf parsley - torn , small handful
- Mint - 10 leaves , each torn into 3 pieces
- Olives - black or green, whatever you have
- Extra virgin Olive oil or cold pressed rapeseed oil - 2 or 2 tbsp
- 1 clove of garlic crushed
- Honey - 1tsp
- Lemon juice - 1tbsp
Method
- Assemble your salad in a large bowl
- Mix the oil, lemon juice, honey and crushed garlic in a separate small bowl, this is your salad dressing
- Now grill the halloumi until golden on both sides
- Tosh your salad with the dressing, place on your serving plate
- Top the salad with the halloumi slices
This salad would also be lovely served with lasagne or moussaka.
I am also using this post as my entry for Herbs on Saturday challenge hosted by Lavender & Lovage and this month by guest hosted by Bangers and Mash
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