Charred Halloumi & Vegetable Salad

• Halloumi(400 g)
• Lettuce(1)
• Cucumber(1)
• Tomato(2)
• Bell pepper(1½)
• Onion(½)optional
• Black Olives(80 g)optional
• Flat Leaf Parsley(15 g)optional
• Lemon(1)
• Olive oil(70 ml)
• Vinegar(1 tbsp)
• Dried Oregano(1¾ tsp)
• Mustard(¾ tbsp)
• Honey(½ tbsp)optional
• Salt(¾ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Prep the salad: tear or chop {Lettuce}. Slice {Cucumber}, chop {Tomato} and {Bell pepper}, and thinly slice {Onion}. Add to a large bowl with {Olives}.

   ~10 min

2. 2

   Make the dressing: in a small bowl, whisk the juice from {Lemon} with {Olive oil}, {Vinegar}, {Mustard}, {Honey}, {Oregano}, {Salt}, and {Black pepper} until emulsified.

   ~5 min

3. 3

   Slice {Halloumi} into 8–10 pieces. Pat dry, then drizzle with a little of the {Olive oil} from your measured amount (don’t add extra).

   ~2 min

4. 4

   Char the {Halloumi}: heat a large pan over medium-high heat. Cook the {Halloumi} for 2–3 minutes per side until deeply golden with dark char marks.

   ~8 min

5. 5

   Dress and serve: pour the dressing over the salad bowl and toss well. Scatter over chopped {Fresh parsley}. Divide between plates and top with the warm {Halloumi}. Finish with a final sprinkle of {Black pepper} and the remaining {Salt} if needed.

   ~0 min