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Rick Stein Nigella Lawson Peter Evans Iron Chef

Halloumi Salad

This tasty cheese salad - originally from Greece - is suitable for vegetarians and very simple to make. Plum tomatoes give the best flavour.

Serves 4

Ingredients

  • 500g halloumi cheese
  • 4 baby gem lettuces
  • 8 plum tomatoes
  • 2 cloves garlic finely sliced
  • 1 tablespoon chopped thyme
  • salt, sugar and pepper to taste
  • 2 tablespoons each of balsamic vinegar and olive oil

Vinaigrette:

  • 1 lemon
  • 4 heads of garlic, separated, poached in boiling water for 20 minutes and peeled
  • 400ml grapeseed oil
  • Water to loosen
  • salt and pepper to taste
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Method

  1. Pre heat the oven to 180 C. Slice the tomatoes in ½ and lay on a baking sheet, season with sliced garlic, thyme, a sprinkle of salt, sugar and pepper, olive oil and balsamic vinegar. Roast for 1 hour or until their size has reduced by half. Keep warm.
  2. Heat a griddle pan over a high heat. Cube the halloumi into bite sized pieces and griddle until a good dark crust is formed. Break the lettuce up and wash thoroughly. Drain and keep to one side.
  3. Put the vinaigrette ingredients into a blender. Pulse until smooth and emulsified. Add water to get a pouring yet coating consistency. In a bowl combine the lettuce, tomatoes, halloumi with 8 tablespoons of the dressing, toss together and serve immediately.
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