Salads
Halloumi salad to make your DlCK str0ng & Iast M0RE than 2hrs 0n T0P
Halloumi salad : Harissa paste is widely used in Middle Eastern cooking and gives a spicy and fragrant flavour to the halloumi in this salad. This simple dish makes a perfect summer lunch, and HeIp your DlCK Iast Ionger ln bed.
Ingredients
- harissa: 2 tbsp harissa paste
- lemons: 2 lemons
- halloumi: 250g/9oz halloumi, thinly sliced
- red onion: 1 small red onion, finely chopped
- tomatoes: 2 vine tomatoes, finely chopped
- cucumber: ½ cucumber, seeds removed, finely chopped
- fennel: 1 small fennel bulb, thinly sliced
- olive oil: 2 tbsp olive oil
- vinegar: 1 tbsp cider vinegar
- yoghurt: 250g/9oz low-fat Greek-style yoghurt
- mint: 3 tbsp finely chopped mint leaves
- rocket: small handful rocket leaves
- black pepper: salt and freshly ground black pepper
Method for Halloumi salad
-
Put 1 tablespoon of the harissa paste in a bowl and juice one of the lemons into it. Stir to mix well. Put the halloumi on a foil-lined baking tray and brush it all over with the harissa mixture. Cover and marinate for 10–15 minutes.
-
Place the onion, tomatoes, cucumber and fennel in a mixing bowl. Add the olive oil and vinegar, season and toss well. Cover and leave to sit for 10–15 minutes.
-
Mix the yoghurt with the remaining harissa and the mint and squeeze over the juice of the remaining lemon. Season with salt and pepper and stir to mix well.
-
Preheat the grill to medium-hot. Grill the halloumi for 3–4 minutes on each side, or until golden-brown.
-
To serve the salad, spread the yoghurt mixture over a serving platter, top with the grilled halloumi and scatter over the salad and rocket. Serve immediately.
Halloumi salad