Halloumi, when grilled until it’s slighty browned, is the perfect summer cheese- it’s the smell of hot Mediterranean summers, oil popping in the pan … plus it’s lighter and less rich than goat’s cheese or feta.
This isn’t a recipe as such as it is so simple and best made with whatever salad components are hanging about in your fridge; more a suggestion that a big bowl of salad, tumbled together with oily, salty halloumi slices and topped with a zingy, fresh green dressing- is a great summer lunch sitting in the sun.
The salsa I made is a confusion of salsa verde and olive tapenade- with the piquant capers and fresh herbs balancing out the cheese, and sweet sun-dried tomatoes taking out the sharpness.
If, like us at home, salad leaves are the only thing our veg patch will produce (much like potatoes in the winter- which multiply like rabbits whilst we try and coax anything else into existence)- then this is the perfect salad to throw together an assortment of leaves.
- Salad leaves- rocket, cos etc.
- Courgette, thinly shaved
- Red peppers
- Cherry tomatoes
- Spring onions
- Olive oil
- Halloumi– sliced, coated lightly in oil and pan-fried for a minute either side until golden
- Salsa verde-tapenade: a handful of black olives, 4 capers, 2 sundried tomatoes, ½ lemon juice, a handful of parsley and coriander, ½ red chilli. Blitzed with olive oil.
Simply pile all your salad ingredients into a bowl, toss lightly with olive oil and a dash of balsamic. blitz all the tapenade ingredients together, adding the green herbs at the last minute. Loosen with a little olive oil and season with pepper.