Charred Halloumi & Vegetable Salad

Ingredients

• 400 g Halloumi
• 200 g Lettuce
• 250 g Cucumber
• 300 g Tomato
• 200 g Bell pepper
• 80 g Onion(optional)
• 80 g Olives(optional)
• 15 g Fresh parsley(optional)
• 1 Lemon
• 70 ml Olive oil
• 15 ml Vinegar
• 3 g Oregano
• 10 g Mustard
• 10 g Honey(optional)
• 4 g Salt
• 1 g Black pepper

Method

1. 1

   Make the dressing: zest the lemon, then squeeze 35ml lemon juice into a bowl. Whisk in 60ml olive oil, 15ml vinegar, 10g mustard, 3g oregano, 4g salt, and 1g black pepper. Whisk until glossy and slightly thick.

2. 2

   Prep the salad: tear or chop the lettuce. Chop the cucumber and tomato into bite-size pieces. Slice the bell pepper thin. If using, slice the red onion very thin, roughly chop the parsley, and pit/slice the olives.

3. 3

   Toss the base: add lettuce, cucumber, tomato, bell pepper (and red onion/olives if using) to a large bowl. Add about two-thirds of the dressing and toss well. Spread onto a serving platter or divide between plates.

4. 4

   Char the halloumi: slice halloumi into 8 even slabs. Heat a skillet over high heat, add 10ml olive oil, then cook halloumi 2–3 minutes per side until deeply golden with dark char marks.

5. 5

   Assemble: lay the hot halloumi slabs on top of the salad. Spoon over the remaining dressing and scatter parsley. Serve immediately.