This tasty cheese salad - originally from Greece - is suitable for vegetarians and very simple to make. Plum tomatoes give the best flavour.
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.
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.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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