There’s something undeniably moreish about pan-fried halloumi. Toss it through a medley of fresh greens, juicy tomatoes, and whatever’s crisp and colourful in your fridge, and you’ve got a lunch that feels both virtuous and indulgent. This is the kind of salad that doesn’t feel like a compromise.
Halloumi salad
Ingredients
- For the salad
- 300 g asparagus spears, woody ends snapped off
- 2 courgettes, cut into 1cm thick slices
- 2 red peppers, roughly chopped
- 200 g Halloumi cheese, cut into 1cm thick slices
- 2 tbsp olive oil
- For the dressing
- Small bunch flat leaf parsley, roughly chopped
- ½ shallot, finely chopped
- 1 tbsp red wine vinegar
- 1 orange, juiced and zested
- 1 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 2 tsp tiny capers, rinsed
Instructions
Brush the asparagus, courgettes, peppers and Halloumi with the oil. Heat a large griddle pan or frying pan on a high heat and, in batches, fry the vegetables for 2 minutes on each side until softened and lightly charred. Carefully wipe out the pan with kitchen paper and then griddle the Halloumi for 2 minutes on each side until golden brown. Do not be tempted to move the food as it is cooking to make sure you get perfect griddle marks.
Combine the dressing ingredients in a serving jug and mix well. Serve the salad piled on plates with the orange caper dressing drizzled over.
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Posted on Woman&Home.
